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Chili Stuffed Peppers Recipe
4 large red or yellow bell peppers
1 tablespoon olive oil
1 pound extra lean ground beef
1 cup minced onions
8 ounces cream cheese
1/2 cup + 1/4 cup grated cheddar cheese, divided
1/4 teaspoon Tabasco sauce
1/8 teaspoon cayenne (or to taste)
1/2 teaspoon salt
2 tablespoons dried parsley
1 tablespoon chili powder
2 teaspoons marjoram
Cut off the top of the peppers and slice each in half lengthwise, so that
you have 2 identical halves. Remove the seeds and membrane inside. Place
the prepared peppers in a large saucepan and cover with water. Bring to a
boil, and parboil the peppers for 3 minutes. Remove from the water; drain
and set aside to cool.
Preheat the oven to 370 degrees. Grease a baking dish large enough to
place the peppers in a single layer. Spray or brush the outside of each
pepper with olive oil. Lay the pepper shells in the bottom of the prepared
baking dish and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the
onions; sauté just until translucent. Add the beef and continue to sauté,
stirring, until the beef is cooked and all liquids are gone. Reduce the
heat to low.
Add the remaining ingredients, except for the 1/4 cup cheddar, and stir
over lowest heat until the cheeses are melted. Spoon the meat mixture
evenly among the pepper shells. Top each with the remaining 1/4 cup
cheddar.
Bake 30 - 40 minutes, until the begins to brown. Let stand about 10
minutes before serving.
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