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A delicious meal that tastes just like it’s from south of the border! With just enough heat it will excite everyone sitting at the table, and they’ll be asking for more.
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Ingredients
- 1 lb lean ground beef (grass-fed is ideal)
- 1 onion, chopped
- 4 Roma Tomatoes
- 1 Anaheim Pepper or 2 Jalepeno
- ½ can black olives, sliced
- 4 yellow bell peppers
- 2 tablespoons chili powder
- ½ tablespoon garlic salt
- 1 tablespoon cumin
- ½ teaspoon red pepper
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 teaspoon oregano
- 1 tub fresh salsa
- cilantro, chopped (about a handful)
- 1 large avocado
Instructions
- Preheat oven to 350 degrees.
- Brown beef with all the seasonings.
- While meat is browning, chop the white onion, cilantro, tomatoes, and jalapeños.
- Add onion and cilantro to the beef and sauté another 5 minutes.
- Halve and seed the bell peppers. Take one of the bell pepper halves and finely dice it.
- Add diced bell pepper, chopped tomatoes, jalapeños, and sliced olives to the meat mixture.
- Spray a glass pan with olive oil and place bell peppers open side up.
- Push the meat mixture to one side of the pan and tilt it so that any excess liquid drains to the other side. Spoon out any excess liquid and discard.
- Fill each pepper with the meat mixture.
- Bake for 30 minutes.
- Top with avocado and salsa.
- Serve.
Notes
Adapted from: http://www.paleogirlskitchen.com/2011/06/mexican-stuffed-bell-peppers.html
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