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Bell Pepper Halves Stuffed with Chili Con CarneChili con Carne:4 Tbsp olive oil1 cup yellow onions, diced1/2 cup Bell peppers, diced1 pound lean ground beef1 Tbsp garlic powder1 Tbsp chili powder1 Tbsp ground cumin1/2 tsp ground coriander1/2 tsp chrushed dried oregano1/4 tsp seasoning salt1/8 tsp ground black pepper1 (14 ounce) can diced tomatoes - with liquid1 (6 ounce) can tomato paste1/4 cup salsa verde1 beef bouillon cube1 (15 ounce) can black beans - with liquid1 (15 ounce) can white beans- with liquid (any type of canned white beans will work)1/2 cup waterBell Peppers for Stuffing:4 Tbsp olive oilsea salt and black pepper to taste6 red or green Bell peppers, cut in half top to bottom, seeds, veins removedIn a 3-quart saucepan, saute the onions and diced bell peppers in the cooking oils until the onions are golden brown. Add ground beef and seasonings, crumble ground beef , mix well and saute until ground beef is browned. Add diced tomatoes, tomato paste, salsa verde, beef bouillon, two cans of beans and 1/2 cup of water to saucepan. Mix well and simmer for about 20 to 30-minutes, stirring occasionally.While the chili con carne is simmering, preheat the oven to 450F. Halve the 6 Bell peppers through the center, from top to bottom and remove the seeds and veins. Arrange the pepper halves, hollow side up, in a Pyrex 9 x 13-inch baking dish. Drizzle Bell pepper halves with 2 tbsp olive oil, season them with salt and pepper and roast for 30 minutes. Fill Bell pepper halves with the chilli con carne mixture, pressing it well down into the hollow Bell pepper halves and mounding above the edges of the Bell pepper halves. You will have a some extra but chili con carne, but I'm sure this won’t go to waste. Drizzle with the remaining 2 tbsp of olive oil, and return to the oven for 15-20 minutes. Serves 6.
Old cooking measurements: drop, pinch, dash, dessert-spoonful, salt-spoonful, size of a walnut, size of an egg, teacupful, coffee-cupful, wine-glassful, tumblerful, Handful.
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