Cowboy Chili Stuffed Peppers

Ingredients

Cowboy Chili:
• 2 tbsp coconut oil
• 1/2 small onion, chopped
• 1/2 tsp salt
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 2 tsp cumin
• 2 tsp paprika
• 1 tsp black pepper
• 1/2 tsp cayenne (or more, if you prefer more heat)
• 1 lb ground beef
• 1 28-ounce can diced tomatoes
• 1/2 cup beef or chicken broth
• Salt and pepper to taste
Peppers:
• 4 medium sweet peppers
• 1 cup shredded Cheddar cheese

Instructions

1. For the chili, heat oil in a large pot or dutch oven over medium heat until shimmering. Add onion and salt and sauté until onion is translucent, about 5 minutes.
2. Add garlic, chili powder, cumin, paprika, pepper and cayenne and cook until very fragrant, about 1 minute.
3. Add beef and cook until browned, breaking up chunks with the back of a wooden spoon, about 10 minutes. Add tomatoes and stock and bring to a boil, then reduce heat and simmer 10 more minutes.
4. Season with salt and pepper to taste.
5. Preheat oven to 400F. Cut peppers in half and cut out seeds and ribs. Arrange in a large baking dish.
6. Divide cowboy chili among peppers and sprinkle with Cheddar cheese. Cover with foil and bake 35 minutes.
7. Serve immediately. Garnish with sour cream, avocado and pickled jalapeños if desired.