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Instructions |
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Place washed whole bell peppers into a large cast
iron skillet and add water. Cover pan with lid or
foil and steam until they are a little tender.
Remove from heat and uncover to cool them. When
they are cool enough to touch, cut in half and
remove the seeds.
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Saute the garlic in oil and when it becomes aromatic
add onion. Add ground beef when onion is starting to
turn transparent. Cook until brown and drain excess
fat.
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Into each seeded pepper, add a T or so of beans, a
small spoon of olives, a T of ground beef mixture,
and top with shredded cheese. Lay all the stuffed
peppers into the same skillet and pour the enchilada
sauce over them.
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Cover the pan and simmer for 20 minutes or so until
the flavors blend. None of these measurements are
exact so use your own flair.
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| Serving
Suggestions |
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Serve with sliced avocado and/or sour cream. Nice with a side salad or with leftover roasted vegetables
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Originally Submitted
12/1/2021
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