Stuffed Peppers with Chili Con Carne

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1172, total fat 69 G., saturated fats 23 G., proteins 59 G., carbohydrates 80 G., fiber 18 G., cholesterol 192 mg, sodium 2004 mg, sugar 11 G.

Make these peppers stuffed with Tex-Mex chili con carne, beef stewed with beans in a tomato-chili sauce. For a heartier meal, add couscous or steamed rice, and for a delicious crust, top with melted and crispy cheddar.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 medium sweet peppers, preferably red, halved, seeds and membranes removed
3 tablespoons of vegetable oil
450 g of ground beef
4 medium onions, finely chopped
6 large cloves garlic, minced
2 tbsp. chili powder
0.5 tsp ground cumin
1 can (800g) canned peeled tomatoes, lightly crushed
1 can (425 g) of canned black beans
2 tablespoons apple cider vinegar
1 and 1/4 cups cooked couscous
3/4 cup grated sharp yellow cheddar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet pepper, ground beef, couscous grain, black beans, cheddar cheese, tomatoes, apple cider vinegar, chili seasoning, cumin

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Place the pepper halves cut-side up on a nonstick baking sheet or a regular baking sheet lined with parchment paper. Sprinkle the insides with salt and black pepper and drizzle with 2 tablespoons of oil. Place the baking sheet in the center of the oven and roast until the peppers are slightly softened, 12-15 minutes. Remove from the oven.

Meanwhile, heat the remaining vegetable oil in a large, heavy-bottomed saucepan over medium heat. When the oil begins to smoke lightly, add the ground beef, spreading it out in a thin layer, and season with salt and pepper. Cook, stirring with a wooden spoon, until browned and cooked through, 5-8 minutes. Transfer the meat with a slotted spoon to a medium bowl. Combine the onion, garlic, ground chili, and cumin in the saucepan. Season with salt.
Stir and cook for 5-8 minutes. Add the tomatoes and simmer over medium heat until they break down and the chili begins to thicken, 12-15 minutes. Return the meat to the pan with the beans and apple cider vinegar. Remove from heat.
Fill each pepper about halfway with couscous. Spread the chili evenly over the peppers, placing it on top of the couscous. Sprinkle with cheese and return the baking sheet to the oven. Bake until the cheese is melted, 20-25 minutes.

Categories:

recipe / Stuffed dishes / Dinner / Calorie content of prepared meals / Main courses / Cereals, legumes / Meat / Vegetables and mushrooms / / Food Network - recipes / Tex-Mex

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