Stuffed Peppers without Rice

Stuffed Peppers without Rice

from alwaysusebutter.com
50 min
4 servings

Make these Stuffed Peppers without rice in 45 minutes following my delicious, easy recipe. With tex-mex flavors from homemade or storebought taco seasoning and a cheesy topping, they're delicious served as they are or with a side of tortilla chips.

Ingredients

  • 4 red bell peppers (or another color)
  • 1 Tbs vegetable oil
  • 1 lb ground beef
  • ¼ cup water
  • ½ cup cream cheese
  • ¾ cup sour cream
  • ¾ cup shredded cheese
  • ½ Tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika powder
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ¼ tsp red pepper flakes
  • ¼ tsp dried oregano
  • 4 handfuls tortilla chips (optional)

Directions

  1. 1

    Preheat the oven to 400°F (200°C).

  2. 2

    In a small bowl, mix together all the ingredients for the taco seasoning.

  3. 3

    Remove the top and core from the bell peppers, making as wide a hole as possible. Cut off a small part of the bottom so that they can stand upright. Be careful not to cut off too much, you don't want any holes in the bottom.

  4. 4

    Heat vegetable oil in a pan over medium-high heat, then place the ground beef in the pan and cook for about 5 minutes, until browned.

  5. 5

    Add the seasoning to the meat, and pour over the water. Mix well, lower the heat, and simmer for 5 minutes.

  6. 6

    Add the cream cheese and sour cream to the pan and mix and simmer until well combined.

  7. 7

    Place the bell peppers upright in the baking dish and spoon in the beef mixture. Top with cheese.

  8. 8

    Bake in the middle of the oven for 30 minutes, until the cheese is melted and golden. Serve with tortilla chips.