Ingredients
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2 cups Tad’s Dad’s Chili
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4 large bell peppers (any color), tops cut off and seeds removed
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1 cup cooked rice (optional)
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1 cup shredded cheese (cheddar, Monterey Jack, or your choice)
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2 tablespoons olive oil
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1 medium onion, finely chopped
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2 cloves garlic, minced
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Salt and pepper, to taste
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Optional: Chopped fresh cilantro, sour cream, or hot sauce for garnish
Directions
Prepare the Bell Peppers:
Preheat your oven to 375°F (190°C).Slice the tops off the bell peppers and remove the seeds and membranes.If needed, trim the bottoms slightly to ensure they stand upright.
Sauté Aromatics:
In a skillet over medium heat, warm the olive oil.Add the chopped onion and cook until translucent, about 5 minutes.Stir in the minced garlic and cook for an additional minute.
Prepare the Filling:
In a mixing bowl, combine Tad’s Dad’s Chili, the sautéed onions and garlic, and cooked rice if using.Season with salt and pepper to taste.
Stuff the Peppers:
Place the bell peppers upright in a baking dish.Evenly spoon the chili mixture into each pepper, filling them to the top.
Bake:
Cover the baking dish with aluminum foil.Bake in the preheated oven for 25 minutes.
Add Cheese and Finish Baking:
Remove the foil and sprinkle shredded cheese over each stuffed pepper.Return to the oven and bake, uncovered, for an additional 5–7 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Remove from the oven and let cool slightly.Garnish with chopped fresh cilantro, a dollop of sour cream, or a dash of hot sauce if desired.Serve warm.
Recipe Note
These chili-stuffed bell peppers make for a hearty main course. Pair them with a crisp green salad or roasted vegetables for a complete meal. Feel free to customize the filling by adding cooked ground beef, turkey, or additional vegetables to suit your taste. Enjoy!
