Stuffed Peppers

  • 3 bell peppers, halved long ways and de-seeded
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 1 large lemon squash and/or ½ pint okra (optional, add these veggies if you want to lessen the amount of meat in the dish)
  • 1 ½ tspn cumin
  • ½ tsp salt
  • 1 cup grated cheese
  1. Preheat oven or grill to 350 degrees.
  2. Place beef and onions in skillet on medium-low. Sprinkle on salt and cumin.
  3. Finely chop squash and okra, and add to the skillet a few minutes after beef.
  4. Once beef is fully browned, remove from skillet. Add ¼ cup of cheese, and stir. Fill peppers with beef-veggie mixture, and top with cheese.
  5. Bake filled peppers for 10-15 minutes, then broil 1-2 minutes until cheese is a desirable shade of brown.
  6. Eat by themselves, or scoop out the filling with tortilla chips!

à Vegetarian option: chop eggplants into small cubes, toss in olive oil cumin and salt, then bake for about 20 minutes, until soft. Then sauté for 5-10 minutes with other vegetables, then proceed as with beef.

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