Warm Your Soul This Winter With Chili Stuffed Peppers

Chili Stuffed Green Peppers

Servings: 4
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients:

• 4 large green bell peppers, tops cut off and seeds removed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 lb lean ground beef or turkey
• 1 cup cooked black beans (or kidney beans)
• 1 cup diced tomatoes (canned or fresh)
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (optional, or use a dairy-free alternative)
• 2 tbsp fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Prepare the Peppers:
   • Preheat your oven to 375°F (190°C).
   • Cut the tops off the peppers and remove seeds and membranes.
   • Blanch the peppers in boiling water for 3–4 minutes to soften slightly, then drain and set aside.
2. Cook the Chili Filling:
   • Heat the olive oil in a large skillet over medium heat.
   • Sauté the onion for 3–4 minutes until softened. Add the garlic and cook for another minute.
   • Add the ground meat, breaking it up with a spoon, and cook until browned and cooked through.
   • Stir in the beans, tomatoes, corn, chili powder, cumin, smoked paprika, cayenne (if using), and a pinch of salt and pepper. Let it simmer for 5–7 minutes to combine flavors.
3. Stuff the Peppers:
   • Place the peppers upright in a baking dish.
   • Fill each pepper with the chili mixture, pressing it down gently to pack it in.
   • Top with shredded cheese if desired.
4. Bake:
   • Cover the dish with aluminum foil and bake for 25 minutes.
   • Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
5. Serve:
   • Garnish with fresh cilantro or parsley.
   • Serve warm with a side of rice, quinoa, or a simple green salad.