COWBOY CHILI STUFFED PEPPERS

By grinder

Ingredients

• Cowboy Chili:
• 2 tablespoons coconut oil
• 1/2 small onion, chopped
• 1/2 teaspoon salt
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 2 teaspoons paprika
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne {or more for more heat}
• 1 lb. ground beef
• 1 {28oz} can diced tomatoes
• 1/2 cup beef or chicken broth
• Salt and pepper to taste
• Peppers:
• 4 medium sweet peppers
• 1 cup shredded Cheddar cheese {4oz}

Details

Adapted from alldayidreamaboutfood.com

Preparation

Step 1

FOR THE CHILI:
Heat oil in a large pot or Dutch oven over med-heat until shimmering. Add onion and salt and sauté until onion is translucent, about 5 minutes. Add garlic, chili powder, cumin, paprika, pepper and cayenne and cook until very fragrant, about 1 minute. Add beef and cook until browned, breaking up chunks with the back of a wooden spoon, about 10 minutes. Add tomatoes and stock and bring to a boil, then reduce heat and simmer 10 more minutes. Season with salt and pepper to taste.

Preheat oven to 400°F.
Cut peppers in half and cut out seeds and ribs. Arrange in a large baking dish.

Divide cowboy chili among peppers and sprinkle with Cheddar cheese. Cover with foil and bake 35 minutes.

Serve immediately. Garnish with sour cream, avocado and pickled jalapeños if desired.

½ Pepper=316 Calories/24g Fat/66.8% Cals From Fat/16g Protein/11g Carb/3g Fiber/63mg Cholesterol/293mg Sodium