I wasn't sure what to make for dinner last night so I was planning on just using something from our freezer stash. But then, Jordan came inside with this amazing haul from the garden!
There were so many fresh veggies that I was inspired to make something utilizing as many of the ingredients as possible!
I came up with these yummy stuffed peppers that have more of a chili-like take than traditional stuffed peppers. Of course we topped them with guacamole to pull everything together! If you're looking for a delicious stuffed pepper with a twist on the classic, then this recipe is for you!
Chili Style Stuffed Peppers
4 green bell peppers
1 yellow onion, diced
4 cloves of garlic, finely chopped
1 jalapeño, finely chopped
1 red cherry pepper, finely chopped
1 cup cherry tomatoes, sliced in half
1 can of kidney beans (drained and rinsed)
1 tbs chili powder
1 tsp garlic powder
1 tsp paprika
Up to 1 cup of water or vegetable broth
Prepared guacamole for topping (optional)
1. Preheat oven to 375 degrees. Heat nonstick skillet over medium heat.
2. Slice off top of bell pepper. Remove stem and seeds. Chop up the tops and set botttoms aside.
3. Add onion, garlic, chopped bell pepper, jalapeño, and cherry pepper to skillet. Sauté until soft and fragrant. Add water or broth as needed to prevent sticking to the pan.
4. Add beans, tomatoes, and spices. Once softened (about 5 minutes) slightly smash the tomatoes and beans. Add any additional water if needed.
5. Divide filling between four peppers.
6. Bake for 20-25 minutes or until peppers are soft.
7. Top with guacamole and serve!