Spicy Stuffed Peppers

This week I tried a new stuffed peppers recipe. This one appealed to me because it sounded like it might be a bit spicy. Boy, was it ever spicy! I did enjoy it, though, and it was even better for lunch the next day. My husband didn’t like it as much as I did, however, so we’ll have to settle on a three-and-a-half star rating. (He gave it three stars; I gave it four.)

I’ve made one other stuffed pepper recipe with ground beef, tomato sauce and rice, and I liked this one ten times better than that one. It really is a unique take on the usual stuffed green pepper you’re familiar with, and I think you’ll enjoy it.

Give it a try and let me know what you think of it.

Have a good week and good eating!
Allison

Spicy Stuffed Peppers1/2

Makes 6 servings

Ingredients:
6 medium green peppers
1 lb. ground beef
1 small onion, chopped
1 can (15.5 oz.) chili beans, undrained
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 tsp. chili powder
¼ tsp. pepper
¼ tsp. cayenne pepper
¾ cup shredded Cheddar cheese

Preparation:
Cut tops off peppers and remove seeds. Place peppers in a large pot and cover with water. Bring to a boil; cook until crisp-tender, about 5 minutes. Drain and rinse in cold water; set aside. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add beans, tomatoes, chili powder, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Spoon meat mixture into peppers; place in an ungreased 3-qt. baking dish. Cover and bake at 350°F for 25 minutes or until heated through. Sprinkle with cheese.

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