Ingredients:
- 4 large bell peppers
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Shredded cheese for topping
- Chopped fresh cilantro for garnish
Instructions:
1. Preheat the oven to 375°F
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up, and set aside.
3. In a large skillet, cook the ground beef over medium heat until browned. Add the diced onion and minced garlic, and cook until the onion is soft and translucent.
4. Stir in the diced tomatoes, kidney beans, corn, chili powder, cumin, salt, and pepper. Let the mixture simmer for 5-7 minutes, stirring occasionally.
5. Spoon the chili mixture into the bell peppers, dividing it evenly among them.
6. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
7. Remove the foil, sprinkle the stuffed peppers with shredded cheese, and return them to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
8. Once done, remove the peppers from the oven and let them cool for a few minutes.
9. Garnish with chopped fresh cilantro, green onions, sour cream and crushed tortilla chips.