1 medium (approx 2-3/4" long, 2-1/2" dia) Peppers sweet green raw
1 medium (approx 2-3/4" long, 2-1/2" dia) Peppers sweet red raw
2 tsp Olive or extra virgin olive oil
4 oz Beef ground 85% lean 15% fat raw
1/4 tsp Cumin seed ground or whole
3/4 cup shredded Mexican blend cheese
- Cut the bell peppers through the stem into sixths, remove the stem and seeds. Transfer to a large microwave-safe bowl, add the water. Cover and microwave until the pepper pieces are tender, about 4 minutes. Let cool slightly. Line a baking sheet with aluminum foil. Arrange the pepper wedges close together on the baking sheet, cut sides-up.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the ground beef, chili powder, cumin and salt and cook, stirring and breaking up into bite-size pieces, until browned and cooked through, about 4 minutes.
- Preheat the broiler. Spoon some beef mixture onto each pepper piece. Sprinkle with cheese and broil until the cheese melts, about 1 minute.
You can top with guacamole, salsa, or sour cream. These additions are not already part of the recipe so need to be added when tracking.