Heat oven to 400 degrees F. Cut the stem end of the peppers off and remove the seeds.
Place the pepper on parchment paper or an aluminum foil lined baking sheet pan.
Roast for about 20 minutes, or just until the skins begin to blister.
While the peppers are in the oven, prepare the chili. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until tender.
Add the chili paste and cumin. Stir well. Next, add the browned ground beef, tomato puree, and kidney beans. Simmer for 15–20 minutes.
Carefully add the chili mixture to each red pepper. Place peppers back in the oven for 15 minutes.
Notes
Stuffed Peppers Recipe Variations and Add-ins
Chili option: Feel free to use your favorite chili recipe. Or for a short cut, you can use canned chili from the grocery store; just make sure you check the label for added sugar or preservatives. This is also a great way to use up any leftover chili you have in the freezer!
Seasonings: You can add extra chili flavor by adding about a tablespoon of chili powder. For spicy chili, you can add in some chopped jalapeño peppers or red pepper flakes.
Beans: Use your favorite! Clack beans, white beans, chili beans, red or dark kidney beans are all good options.
Toppings: With this stuffed pepper recipe, you can use any of favorite chili toppings, such as sour cream, shredded cheese green onions.
Keyword beef, peppers, stuffed peppers
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