Ingredients

The following ingredients have 4 Servings
  • 4 large bell peppers
  • 1 lb lean ground beef
  • 1 ounce taco seasoning (Click for Homemade Recipe!)
  • 1/2 onion (diced)
  • 1 can chopped green chiles (4.5 ounce can)
  • 1/4 cup Red Enchilada Sauce (Medium)
  • 2 cups Mexican blend cheese (shredded)
  • That AWESOME beef crumbling spatula! ((click to see where to buy))

Instruction

  • Preheat oven to 350F. Line a baking sheet with foil (we love REYNOLDS!) and set aside.
  • In a medium skillet, heat ground beef over medium high heat, crumbling as you cook. If there is extra oil after your beef is fully cooked, drain and return to the heat.
  • Stir in the taco seasoning and stir until well coated. Toss in the onions and allow to cook with the beef.
  • 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.
  • Cut the top off each pepper and hollow out the inside; removing ribs and seeds. Place each pepper on the baking sheet.
  • 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.
  • Bake for 30-40 minutes or until peppers are tender and cheese is melty.
  • Serve immediately with sour cream and cilantro if desired.
  • Enjoy!