Beef-Stuffed Pepper Halves
|Red bell peppers||4 Large|
|Lean ground beef||1 Pound|
|Garlic||2 Clove (10 gm)|
|Ground cumin||1⁄2 Teaspoon|
|Chili powder||1 Tablespoon|
|Tortilla chips/Corn chips||1 1⁄2 Cup (24 tbs)|
|Canned sliced ripe olives||2 1⁄4 Ounce|
|Canned tomato sauce||8 Ounce|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Water||1 Cup (16 tbs)|
Cut the peppers in half lengthwise; discard seeds and stems.
Arrange, cut side up, in a shallow casserole or baking pan about 9 by 13 inches.Sprinkle salt in a frying pan; place over medium heat.
Add the beef, onion, garlic, cumin, oregano, and chile powder.
Cook, stirring frequently, until meat is crumbly (about 5 minutes).
Break chips into small pieces and mix into the meat with the olives.
Spoon mixture evenly into pepper shells, then pour tomato sauce evenly over top and sprinkle each with cheese.
Pour water around peppers and bake, uncovered, in a 350Â° oven for 30 minutes or until peppers are tender when pierced.