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Recipe: Beef Stuffed Pepper Halves
Similar Categories: Beef, Stuffed, Pepper, Halves
Beef Stuffed Pepper Halves
4 large red Bell peppers (or 2 each red and green)
1 tsp. salt
1 pound lean ground beef
1 medium size onion, chopped
2 cloves garlic, minced or mashed
1/2 tsp. each ground cumin and oregano leaves
1 tbsp. chile powder
1 1/2 cups tortilla or corn chips
1 can (2 1/4 oz.) sliced ripe black olives, drained
1 can (8 oz.) tomato sauce
1/3 cup grated Parmesan cheese
1 cup water
Cut the peppers in half lengthwise; discard seeds and stems. Arrange
cut side up in a shallow 9 x 13-inch baking pan.
Sprinkle salt in a frying pan; place over medium heat. Add the beef,
onions, garlic, cumin, oregano and chile powder. Cook stirring
frequently until beef is crumbly (about 5 minutes). Break chips into
small pieces (I do this by putting them in a zip top bag and rolling
with a rolling pin), and mix into the meat with the olives. Spoon
mixture evenly into the pepper shells; then pour tomato sauce over
the tops of each and sprinkle with cheese. Pour water carefully
around (but not into) peppers.
Bake uncovered in a 350 degree oven for 30 minutes, or until peppers
are tender when pierced.
Makes 4 to 8 servings.
4 large red Bell peppers (or 2 each red and green)
1 tsp. salt
1 pound lean ground beef
1 medium size onion, chopped
2 cloves garlic, minced or mashed
1/2 tsp. each ground cumin and oregano leaves
1 tbsp. chile powder
1 1/2 cups tortilla or corn chips
1 can (2 1/4 oz.) sliced ripe black olives, drained
1 can (8 oz.) tomato sauce
1/3 cup grated Parmesan cheese
1 cup water
Cut the peppers in half lengthwise; discard seeds and stems. Arrange
cut side up in a shallow 9 x 13-inch baking pan.
Sprinkle salt in a frying pan; place over medium heat. Add the beef,
onions, garlic, cumin, oregano and chile powder. Cook stirring
frequently until beef is crumbly (about 5 minutes). Break chips into
small pieces (I do this by putting them in a zip top bag and rolling
with a rolling pin), and mix into the meat with the olives. Spoon
mixture evenly into the pepper shells; then pour tomato sauce over
the tops of each and sprinkle with cheese. Pour water carefully
around (but not into) peppers.
Bake uncovered in a 350 degree oven for 30 minutes, or until peppers
are tender when pierced.
Makes 4 to 8 servings.
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