When my friend went on vacation this year, she gave me permission to raid her gorgeous vegetable garden while she was gone. I scored a bag full of peppers and tomatoes and used them to make these simple, slightly spicy, Southwestern Stuffed Peppers that don’t require any special ingredients.
These Southwestern Stuffed Peppers are a THM S. You can eat them as a meal in itself, or serve them with rice for a filling Crossover. If you really love the flavor of green peppers, you don’t need to bake them for as long as the recipe states. The meat filling is precooked, so the amount of crunch you like your pepper to have is up to you. (I like mine quite roasted, until they’re an olive green color – about 45 minutes to an hour in the oven.)
These simple, slightly spicy, Southwestern Stuffed Peppers are a THM S and don't require any special ingredients. Enjoy with rice, if you'd like a Crossover.
- 2 large green peppers, halved and seeded
- 1 lb ground beef
- 1/3 cup red pepper, chopped
- 1/4 cup onion, chopped
- 1/2 cup tomatoes, chopped
- 1 garlic clove
- 3 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp mineral salt
- 1/2 tsp xanthum gum
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
- sour cream
- cheddar cheese, grated
- tomatoes, diced
- Preheat oven to 350. Arrange pepper halves in baking dish.
- Scramble fry ground beef, red pepper, and onion together. Drain fat. Return to burner and add in tomatoes, garlic, and spices. Fry together for a few minutes longer. Remove from heat and stir in xanthum gum to thicken up remaining juices.
- Pour meat mixture into pepper halves and bake for 20-45 minutes (depending how "done" you like your peppers).
- Before serving, garnish with grated cheese, sour cream, and fresh tomatoes.