At the supermarket yesterday, I did a total cartoon-y double take, bulging eyes and all; what had mine eyes seen? Dried chipotle flakes! Wowza! You have no idea how many American ingredients I miss. Chocolate chips, vanilla extract (but making my own now, will post recipe soon!) and anything authentically Mexican, just to name a few. I had stockpiled canned chipotle when we moved to Berlin, but my reserves are depleted, so you can imagine how excited I was to find something even remotely similar! So what to make with them? I decided on these Smoky Chipotle Beef Stuffed Peppers, which were so delicious! They packed an absolutely wonderful flavor punch and I loved the way the cheddar and sour cream melded with the spicy ground beef. And also? Low carb!
Can 100 % recommend.
Head to link in our bio for the recipe!
1 tbsp olive oil
1 medium red onion (1/2 cup, 120 g), chopped
2 cloves of garlic, minced
14 oz (400 g) ground beef
3 tablespoons tomato paste
1 teaspoon dried smoked chipotle flakes
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
1 tsp salt
Freshly ground black pepper to taste
1 red bell pepper, stem removed, deseeded and halved
1 yellow bell pepper, stem removed, deseeded and halved
100 g grated cheddar
4 tablespoons sour cream
1 small bunch cilantro as garnish
Preheat oven to 395 F (200 C).
Heat the olive oil in a large pan on medium heat until hot.
Add the chopped onion and sauté until translucent. Add the minced garlic and cook for one minute before adding the ground beef, tomato paste, chipotle flakes, cumin, paprika and salt. Break the beef into crumbles and cook for 3 to 4 minutes or until just done. Add freshly ground pepper to taste. Remove from heat.
Line a baking sheet with parchment paper. Place the halved peppers on the baking sheet. Divide the ground beef mixture evenly into the peppers.
Top with a mound of cheddar cheese (divide evenly).
Bake in the oven for 20 minutes, or until the peppers are soft.
If you find the beef getting too brown before the peppers are done, loosely cover them with a sheet of aluminum foil.
When done, remove from the oven and let cool slightly.
Top each pepper with a tablespoon of sour cream and a liberal sprinkling of cilantro. Serve immediately.