A delightful twist on stuffed peppers, featuring a savory beef filling and a creamy guacamole topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking of the peppers.
In a skillet, cook the ground beef over medium heat until browned.
Use a wooden spoon to break up the beef for even cooking.
Chop the onion and cilantro, then add them to the skillet with the beef. Sauté for 5 minutes.
Adding fresh herbs enhances the flavor of the filling.
Stir in the diced tomatoes, green chilies, tomato paste, and olives. Cook for another 5 minutes.
Adjust seasoning to taste at this stage.
Cut the bell peppers in half lengthwise and remove the seeds.
Cutting the peppers lengthwise creates a stable base for stuffing.
Place the pepper halves in a greased baking dish, open side up.
Greasing the dish prevents sticking and makes cleanup easier.
Fill each pepper half with the beef mixture, pressing gently to pack.
Use a spoon to evenly distribute the filling.
Bake the stuffed peppers in the preheated oven for 30 minutes.
Cover with foil if the tops start to brown too quickly.
Mash the avocados with garlic powder in a bowl to make guacamole.
Add a squeeze of lime juice to prevent browning.
Top each baked pepper with a dollop of guacamole and a drizzle of salsa.
Serve immediately for the best flavor and texture.
Continue in our app for the best experience
