Ingredients

• 1 lb ground beef †
• 4 cloves of garlic, minced
• 2 tbsp chili powder
• 1 tbsp paprika
• 1/2 tbsp oregano
• 1/2 tbsp cumin
• 1 tsp red pepper flakes
• 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp apple cider vinegar
• 1 lb mini bell peppers *
• 1/2 onion, chopped
• 1 large tomato, diced
• 1 tbsp cilantro, minced

Process

1. In a medium-sized mixing bowl, season ground beef with minced garlic, chili powder, paprika, oregano, cumin, red pepper flakes, salt, black peppper and apple cider vinegar.
2. Combine beef with chorizo spices until the spices are evenly distruted throughout the ground meat.
3. Cover mixing bowl with plastic wrap and refrigerate overnight.
4. Preheat the oven to 400° F.
5. Rinse mini bell peppers under cool water.
6. Remove tops of peppers, as well as the seeds and membrane, set aside.
7. Remove seasoned meat from the fridge and brown in a skillet over medium heat.
8. Remove meat from heat and stir in chopped tomato, onion, and minced cilantro.
9. Stuff mini bell peppers with chorizo meat mixture and place on a baking sheet.
10. Bake peppers for 20-25 minutes at 400° F, or until edges are golden and peppers are somewhat soft.
11. Garnish with any additional cilantro and serve.

† recipe calls for turkey but Michelle wanted beef instead

* we just bought what we would find, not even close to to a pound, but having left overs is great for a breakfast burrito!