Every Tuesday evening, I visit my mom. If school and work isn’t bogging me down, I try to plan and prepare a nice meal. Just a small way to say thank you for feeding me for the last 2 decades (and, of course, I love having free reign of a kitchen 🙂 )
And the last Tuesday before school starts up calls for an extra special meal. This meant appetizers, side dishes, and a dessert.
But not with chips (I restrict my grain intake). Rather, I used mini peppers!
Recently, raw peppers have graduated to the Top 10 List of my favorite foods. I down those babies like it’s my job.
Anyway, I actually prefer the peppers to the chips. Plus, the bright yellows, oranges, and reds make it much more appealing!
1 lb ground meat
1 purple onion, chopped
2 medium tomatoes, diced
2 tsp cumin
2 tsp garlic powder
2 tsp paprika
1 tsp chili powder
1 tsp dried oregano
salt and pepper
Mini sweet peppers
Cheddar cheese (or any other cheese you desire)
Cook meat and onion over medium heat, stirring often, for 5 minutes. Add the tomatoes and spices and cook for 15 minutes. Meanwhile, cut sweet peppers in half and stretch out. Place in a single layer on a baking pan (make sure peppers are pressed close together!). When the meat is finished, spread on top of peppers. Top with desired amount of cheese and place in a 400 degree oven for 12 minutes.