South of the Border Stuffed Peppers is full of bold flavors such as ground cumin and chili powder. This recipe is a perfect option for a low carb taco night. I like to top South of the Border Stuffed Peppers with fresh salsa and cilantro. Any time you are looking to freshen up a dish add some fresh herbs. If you don’t like cilantro substitute flat leaf parsley.
This is a nice twist to a stuffed pepper. I found this recipe in my Taste of Home Light and Tasty 2007 Annual Recipes Cookbook.
Stove Top & Oven
Recipe serves: 4
Serving size:
- 2 stuffed pepper halves
Total time: 1 hour
Equipment to make your life easier
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
-
cayenne pepper
-
chili powder
-
cornstarch
-
ground cumin
-
dried oregano
Grocery
-
1 - pound ground beef
-
1 - red pepper
-
1 - medium onion
-
1 - garlic clove
-
1 - pound tomatoes
-
4 - green peppers
-
1 - sour cream
-
1 - shredded cheddar cheese
-
1 - green onions
Let's prep!
1 pound lean ground beef |
2/3 cup chopped sweet red pepper |
½ cup chopped onion |
2 garlic cloves |
1 ¾ cups chopped seeded tomatoes |
4 teaspoons chili powder |
1 teaspoon cornstarch |
1 teaspoon ground cumin |
½ teaspoon dried oregano |
¼ teaspoon cayenne pepper |
½ cup water |
4 medium green peppers |
2 tablespoons reduced fat sour cream |
2 tablespoons shredded cheddar cheese |
2 green onions |
- Gather all of your ingredients and measuring tools
- Chop 1 small onion (1/2 cup) and place in a medium prep bowl
- Chop 1 medium sweet red pepper (2/3 cup) and place with the onions
- Mince 2 garlic cloves and place in a small prep bowl
- Chop 4 tomatoes (seed if desired)
- Place the following spices in a bowl:
- 4 teaspoons chili powder
- 1 teaspoon cornstarch
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- Slice 4 green peppers in half and remove seeds and white parts. Leave peppers on the cutting board
- Chop 2 green onions and set aside
- Add cold water and ice to a large bowl; set aside
Let's cook!
- Complete prep from prep tab above.
- Put on a large pot of water to boil
- Preheat oven to 350°
- In a large skillet over medium heat add:
- 1 pound ground beef
- onion
- red pepper
- Cook the beef and vegetables until the beef is brown and the vegetables are tender
- Drain the beef vegetable mixture
- Add the garlic for 1 minute
- Add 1/2 cup tomatoes, spices and stir
- Add water, stir to combine and bring the mixture to a boil
- Simmer uncovered for 5 minutes.
- While beef is simmering add green pepper halves to the boiling water for 4 minutes.
- Remove peppers then add to bowl of cold water and ice for 2 minutes
- Add 1/3 cup beef mixture into the pepper halves.
- Grease the pan or coat with cooking spray. Add each pepper half to the pan. Cover and bake for 25-30 minutes.
- Top each pepper with tomatoes, sour cream, shredded cheese and green onions. Enjoy!
This recipe can also be found in Weekly Dinners for 2 under $70 – Menu 8
