Tex-Mex Stuffed Peppers
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 Tex-Mex-inspired stuffed peppers!
You'll Need (for 3):
- 3 red bell peppers
- flour, egg & tortilla chip crumbs for the breading
- oil for frying
- 1 onion, diced
- 10 oz ground beef
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp chili powder
- 1 garlic clove, minced
- salt & pepper to taste
- shredded Monterey Jack + shredded cheddar
1. Remove the tops and the cores of the bell peppers.
2. For the breading, prepare one bowl with the tortilla chip crumbs, one with flour, and one with whisked egg. Rotate the bell peppers first in the flour, then in the egg, and finally in the chip crumbs. Repeat the process so that the bell peppers receive an even and thick coating of chips. Place them on a baking tray with the cut side facing down and bake for 15 minutes at 350°F.
3. Heat some cooking oil and sauté the chopped onion. Add the ground beef and brown it. Finally, season with pepper, cumin, chili powder, garlic, salt, and pepper.
4. Fill the baked bell peppers with a little but of the ground beef mixture. Add layers of salsa, a blend of Monterey Jack and cheddar cheese, ground beef, salsa, and more cheese. Press each layer down a little to get more filling inside the bell peppers. Put the pan back in the oven and bake for another 12 minutes.
5. Top the stuffed bell peppers with queso.
Those who like things really hot rather than mildly spicy can of course add some fresh chili peppers 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!
Get the recipe for the Rainbow Salad featured in the bonus video.