There is something so simple and warming about a stuffed pepper. It’s one of my favorite fall meals because peppers are usually still in season and when they are baked it creates a great cozy meal perfect fro cozying up in a sweater and watching Netflix on a chilly day. I LIVE for this moment. Unfortunately days like this don’t come too often here in the craziness of New York City. But when they do, I cherish them so SO much. I had one of those days recently and that’s exactly how this Tex Mex Chili Stuffed Peppers recipe came about.
My grandmother would always make stuffed peppers, but her recipe was very different from this. It was more of a traditional stuffed pepper with ground beef, rice and cheese. Don’t get me wrong, it was still delicious, but when Tai and I were brainstorming ideas for dinner, the idea of a tex-mex chili popped into our heads instantly. And it is awesome!
This was one of the few recipes where we would argue about who gets the leftovers for lunch the next day. In our house it’s a miracle when either one of us eats leftovers willingly but for us to fight over who gets the last pepper has NEVER happened before. I take this as a sign that I need to make more, which thankfully is super easy to do!
When making these stuffed peppers the most time intensive part was making the chili. But even then, it really didn’t take too long. I normally let my chili cook for a few hours in a slow cooker or on a very low heat on the stovetop to develop flavor, but where this chili is also baked in the pepper shell, it really doesn’t need more time on the stovetop, which is a nice change!
So next time you get green bell peppers, don’t save them for fajitas or to be sliced in a salad. They’re better than that, let them be the star of the dish for once. You really won’t believe how amazing these taste until you make them 😉
Tex Mex Chili Stuffed Peppers
- 4 Green Bell Peppers
- 1 Pound Ground Beef
- 1 Cup Diced Onion
- 2 Cups Red Kidney Beans
- 1/4 Cup Diced Green Chili
- 2 Cups Canned Diced Tomato
- 1 Tbsp Cumin
- 1 Tbsp Chili Powder
- 1/2 Cup Barbecue Sauce
- Optional: Shredded Cheese
- Preheat oven to 375.
- Cut off the tops of the peppers, remove seeds and trim insides. Set aside.
- In a large pan, brown ground beef. Drain excess fat, then add onion, kidney beans, chili and tomato.
- Season to taste with salt and pepper. Then add cumin, chili powder, and barbecue sauce. Cook until mixture has thickened.
- Spoon chili into green peppers and cook in the oven for 25-30 minutes or until softened. Remove from oven, sprinkle with shredded cheese, then enjoy!