I love stuffed peppers, but didn’t have time to throw together the normal ingredients. I found this easy recipe from The Cookie Rookie and paired it with Mexican Corn and Potato Chowder. It was a great twist on traditional stuffed peppers with a lot of paper with minimal prep.

Ingredients

• 4 large bell peppers
• 1 lb lean ground beef
• 1 oz taco seasoning
• 1/2 onion, diced
• 1 4.5 oz can diced green chiles
• 1/4 cup medium red enchilada sauce
• 2 cups shredded Mexican blend cheese
• Sour cream, for serving
• Fresh chopped cilantro, for serving

Directions

1. Preheat oven to 350 degrees F. Line a baking sheet with foil and set aside.
2. In a medium skillet, heat ground beef over medium high heat, crumbling as you cook. Drain grease and return to heat.
3. Stir in the taco seasoning and stir until well coated. Toss in the onions and allow to cook with the beef.
4. When beef is almost cooked through and onions begin to become transluescent, stir in the green chiles and enchilada sauce. Turn off heat. Set aside.
5. Cut the top off each pepper and hollow out the inside; removing ribs and seeds. Place each pepper on the baking sheet.
6. To stuff each pepper, start with several spoonfuls beef, then half cup cheese, then fill nearly to the top with beef. Top with another 1/2 cup cheese (depending on size of the pepper, 1/4 cup cheese would be enough. Whatever covers the top to your liking), and place the top back on the pepper. Repeat with remaining peppers.
7. Bake for 30-40 minutes or until peppers are tender and cheese is melty.
8. Serve immediately with sour cream and cilantro, if desired.