It may officially be spring but it certainly doesn’t feel like it in many parts of the world. Temperatures are still below freezing and snow is predicted. Will this winter never end???
Chili is the ultimate cold weather comfort food and using it to stuff peppers makes it easy to serve and fun to eat. This cowboy chili stuffed peppers recipe skips the beans for a lower carb option.
If you’re looking for a simple, satisfying, low carb meal, then cowboy chili stuffed peppers is the way to go.
- 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
- 4 medium sweet peppers
- 1 cup shredded Cheddar cheese
- 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.
- Add garlic, chili powder, cumin, paprika, pepper and cayenne and cook until very fragrant, about 1 minute.
- 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.
- Season with salt and pepper to taste.
- Preheat oven to 400F. Cut peppers in half and cut out seeds and ribs. Arrange in a large baking dish.
- Divide cowboy chili among peppers and sprinkle with Cheddar cheese. Cover with foil and bake 35 minutes.
- Serve immediately. Garnish with sour cream, avocado and pickled jalapeños if desired.