How to make stuffed peppers with ground beef and tortilla chips
If the current temperature isn't high enough, you can gently warm yourself up from the inside with this dish. A mix of chili powder and salsa makes for tingling heat on the tongue when you serve up these Mexican-inspired stuffed peppers.
You'll need (for 3 portions):
- 1 packet tortilla chips
- 5⅓ oz flour
- 3 beaten eggs
- 3 red peppers
- oil for frying
- 1 onion, diced
- 10½ oz, ground beef
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp chili powder
- 1 garlic clove
- salt and pepper
- 6¾ fl oz salsa
- 2⅔ oz grated mozzarella
- 2⅔ oz grated cheddar
- 3 tbsp cheese salsa
1. Remove the tops and the cores of the peppers.
2. For the coating, crumble the chips. Prepare one bowl with the chip crumbs, one with flour and one with egg. Rotate the peppers first in the flour, then in the egg and finally in the chip crumbs. Repeat the process so that the peppers receive an even and thick coating of chips. Place them in a baking tray with the openings underneath and bake them in a convection oven for 15 minutes at 360°F.
3. Heat some oil and sauté the chopped onion in it. Add the ground beef and brown it. Finally, season it with pepper, cumin, chili powder, garlic, salt and pepper.
4. Fill the baked peppers with a little of the beef. Create more layers with salsa, a mix of mozzarella and cheddar cheese, ground beef, then salsa again and more cheese. Press each layer down a little to get more filling inside the peppers. Then bake them in a convection oven for 12 minutes at 360°F.
5. After baking, add a tablespoon of cheese salsa on top of the peppers.
Those who like things really hot rather than mildly spicy can of course add some fresh chilis of any degree of spiciness to the ground beef. One of the hottest chilis in the world is the Dragon's Breath chili — the clue is in the name. You might want to start with something a bit less explosive!
And if you're still looking for something else you can prepare with peppers, give our Rainbow Salad a try.