Ingredients
4 slices bacon, cut into 1/2" strips
1/2 medium onion, chopped
1 lb. ground beef
1 tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. paprika
Kosher salt
Freshly ground black pepper
1 c. low-sodium beef broth
1 (14.5-oz.) can diced tomatoes, drained
4 bell peppers, sliced in half
2 c. shredded cheddar
2 tbsp. thinly sliced green onions
Preparation
Step 1Preheat oven to 350°. In a large pot over medium heat, add bacon and cook until crispy, 8 minutes. Drain on a paper towel–lined plate. Step 2Add onion to pot and cook until soft, 5 minutes. Add beef and cook, breaking up meat with a wooden spoon until no longer pink, 7 minutes. Add chili powder, cumin, oregano, and paprika. Season with salt and pepper. Step 3Add broth and tomatoes and bring to a boil. Reduce heat and let simmer until slightly thickened, 20 minutes. Step 4Place bell pepper halves in a large baking dish and fill with chili. Top with cheddar and bacon and bake until cheese is melty and peppers are softened, about 30 minutes. Step 5Garnish with green onions before serving.
Change up the filling. Not a fan of ground beef? You can swap in ground chicken, turkey, or lamb. Also try a mixture of ground beef and pork, which will add a little extra fattiness and flavor. Make these ahead. This is a great make-ahead recipe. Stuff the peppers, then cover and refrigerate. When ready to bake, top the peppers with cheese and bacon and follow the instructions below. Reheat the leftovers. These are also just as easy to reheat! Place the peppers back in the oven until the mixture is warmed through. Top with a little extra cheese for good measure. Have you made these yet? Let us know how it went in the comments below!
