20 Mouth-Watering Stuffed Vegetable Recipes

Instructions

1. 01

   Place the peppers, cut side down in a microwave-safe baking dish. Add 1 cup water to the baking dish. Cover with a layer of parchment or wax paper. Cover with plastic wrap. Microwave on high until the peppers start to soften, for 4 to 5 minutes. Carefully remove the cover, drain off the water, and turn the peppers cut-side up in the baking dish.

2. 02

   Meanwhile, heat oil in a large skillet over medium-high heat. Add beef and cook, crumbling with a wooden spoon until the meat is browned, about 5 minutes. Add onion and mushrooms and cook, often stirring, until the mixture is browning along the pan’s edge and the vegetables are softened, 4 to 6 minutes. Stir in cumin, chili powder, chipotle, salt, and cinnamon and cook until fragrant, about 30 seconds. Remove from heat and stir in tomato puree.

3. 03

   Fill the peppers with the meat mixture (about ½ cup per pepper half). Top with cheese, dividing evenly. Microwave the peppers in the baking dish, uncovered until the cheese is melted and the peppers are tender, 2 to 3 minutes. Serve warm with cilantro on top if desired.