Friday, July 29, 2011

Taco Stuffed Pepper

As you know, I am a HUGE fan of taco meat. And I've wanted to stuff a pepper for a while now. So, really, this was a natural evolution for me. And it turned out great too!

1 medium to large red pepper
1/4 pound lean ground hamburger
1/4 to 1/2 onion, chopped
1/4 package taco seasoning
1/4 cup water
generous pinch of salt
a bit of shredded cheddar

you'll also need:
small non-stick frying pan
baking sheet lined with a bit of foil
metal (or other) spatula
 cooking oil spray

1. preheat your oven to 350 F.
2. cut the top off the red pepper and get rid of the ribs and seeds. Congratulations: your pepper is now ready to stuff!
3. cook the onion over medium heat until it gets slightly browned. Sprinkle it with a good pinch of salt to draw out the moisture. When it's done, set it aside.
4. cook the hamburger until it's browned, then add the taco seasoning and water. Continue cooking until the liquid is gone.

5. mix in the onion and then stuff the pepper. If you have a bit too much of the mixture, just set it aside and eat it while your pepper cooks.
6. top the pepper with the cheese you grated, and place it, on the baking sheet, in the oven. Cook it for 5-15 minutes, until the cheese on top is melted to your liking. With a metal spatula, transfer the pepper to a plate. Eat it after a few minutes, when it's not so incredibly hot. Enjoy!

I invented this recipe based on my love of taco meat and finding new things to do with it.

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