Beef-and-Cheese-Stuffed Peppers with Chipotle Salsa

Recipe updated October 2015

Spice-flavored ground beef and creamy, mild cheese make a warm, homey—and very simple—stuffing for bell peppers. So the big flavor boost in this dish comes from the fresh salsa, turned up a notch with smoky chipotle chiles. Yes, you can find a million jarred salsas on store shelves, but nothing beats homemade.

It’s fresh, easy, light, fresh, even nutritious and fresh—and did I mention fresh?

You may also like Lamb and Couscous Stuffed Bell Peppers.

Ingredients

For the Salsa

• 3 scallions, chopped
• 2 chipotle chiles in adobo sauce, chopped
• 2 serrano chiles, stemmed and coarsely chopped
• 2 garlic cloves, coarsely chopped
• 1 cup chopped grape tomatoes
• 1/3 cup chopped red bell pepper
• 1/4 cup cilantro leaves
• 1 tbsp adobo sauce
• 2 tsp fresh lime juice
• sea salt

Salsa Ingredients

For the Peppers

• olive oil for oiling dish, plus 1 tbsp
• 2 large bell peppers, any color(s), halved through the stem ends, seeds removed (keep the halved stems in tact, if desired)
• 3/4 lb ground beef
• 1/2 cup finely chopped onion
• 1 tsp chile powder
• 1/2 tsp ground cumin
• sea salt
• 1 cup shredded queso quesadilla cheese (or white cheddar), divided

Prepared Peppers

Preparation

For the Salsa

1. Combine all ingredients in a food processor and process until chunky smooth. Transfer to a bowl and set aside.

Ready to Process

Processed Salsa

For the Peppers

1. Preheat the oven to 350° F. Lightly oil an 8 X 8 baking dish.
2. Bring a large pot of water to a boil and add the pepper halves. Boil 5 minutes to soften. Transfer to a plate cut-side down and let cool.
3. Heat a skillet over medium heat and add 1 tablespoon of oil. Add the beef, onion, chile powder, and cumin and season with salt.
4. Cook, breaking up the beef into small pieces, until just cooked through, 7-8 minutes. Remove from the heat and let cool 10 minutes. Stir in 1/2 cup cheese.

Peppers Beginning to Boil

Cooling Peppers 

Beef Mixture Beginning to Cook 

Cooked Beef Mixture

Cheese in Beef Mixture

1. Place the softened peppers cut-side up in the prepared baking dish. Divide the beef mixture into the cavities and divide the remaining 1/2 cup cheese on top.
2. Bake, uncovered, until the cheese is melted and just beginning to brown on top, about 12 minutes.

Beef-Stuffed Peppers

Ready to Bake

Baked Peppers

To serve, place 1 stuffed chile on each of 4 plates and spoon salsa on top. Alternatively, serve the salsa on the side to pass at the table. Serve with a simple spinach salad, if desired.

Beef and Cheese Stuffed Peppers with Chipotle Salsa