Mexican Stuffed Peppers without Rice
Ingredients
4 red bell peppers or another color
1 Tbs vegetable oil
1 lb ground beef
¼ cup water
½ cup cream cheese
¾ cup sour cream
¾ cup shredded cheese
Taco Seasoning:
½ tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika powder
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
¼ teaspoon dried oregano
To serve:
4 handfuls tortilla chips optional
Directions
Preheat the oven to 400°F (200°C).
In a small bowl, mix together all the ingredients for the taco seasoning.
Remove the top and core from the bell peppers, making as wide a hole as possible. Cut off a small part of the bottom so that they can stand upright. Be careful not to cut off too much, you don’t want any holes in the bottom.
Heat vegetable oil in a pan over medium-high heat, then place the ground beef in the pan and cook for about 5 minutes, until browned.
Add the seasoning to the meat, and pour over the water. Mix well, lower the heat, and simmer for 5 minutes.
Add the cream cheese and sour cream to the pan and mix and simmer until well combined.
Place the bell peppers upright in the baking dish and spoon in the beef mixture. Top with cheese.
Bake in the middle of the oven for 30 minutes, until the cheese is melted and golden. Serve with tortilla chips.
