1- 2tablespoonschopped jalapenos- or to taste. If in brine drain off juice
4largegreen peppers- or color of choice
4tablespoonsgrated/shredded cheese for topping
Jalapeno’s for garnish
Salt and Pepper to taste.
Instructions
Preheat oven to 190- 200 C/ 375-400
Saute onions in a little oil until translucent.
Add garlic and minced meat and continue to cook till meat has browned off.
Add Mexican spice mix and blend till combined, cooking for a further few minutes.
Add the tomato and remaining spice mix and simmer mixture for a further 20 minutes.
Add the cream cheese and sour cream to the filling, stir well and remove from heat. Add jalapenos to taste and mix well.
Meanwhile, cut the peppers in half and remove any unwanted pith.
Zap the peppers in the microwave for 3-4 minutes to pre-cook them or cook in the oven for 15 minutes
Place peppers on a baking tray and spoon the filling into the peppers.
Top with grated/shredded cheese and a jalapeno slice to garnish.
Bake in oven for 30 minutes or until filling is hot, cheese has melted and the peppers have started to brown in places.
Notes
Use alternative minced meat of choice such as chicken, turkey, pork or veal.Add 1 cup of cauliflower rice to the filling to increase the nutritional value.Add additional vegetables to the filling such as more peppers, diced zucchini, or grated pumpkin.“Up the carbs” by adding corn kernels and/or red kidney beans to the filling. Cooked rice could also be added or served on the side.Any left over filling can be frozen for later use.