STUFFED PEPPERS WITH ANCHO CHILE TOMATO SAUCE
Stuffed Peppers are a one-and-done hearty meal that cover all of the basic food groups and leave you feeling quite satisfied. My Stuffed Peppers are made Cowboy-style with lean Bison meat, my Texican Rice & Ancho Chile Tomato Sauce for a little Cowboy flair. Enjoy!
Ingredients: 6 Red and/or Green Bell Peppers 1 lb Ground Bison (or Ground Lean Beef) ½ med Onion, diced 2 t Minced Garlic 2 C Cooked Texican Rice (see cowboychefnewton.com for recipe) 2 C Mixed Shredded Monterrey Jack & Cheddar Cheese 1 15 oz Can Tomato Sauce (I like Fire Roasted) 1 T Ancho Chile Powder (I get mine from Pendery’s in Fort Worth) 1 t Kosher Salt 1 t Fine Ground Black Pepper 1 t Garlic Powder 1 t Mexican Oregano
Instructions: 1. Preheat oven to 325°. 2. In medium saucepan add Tomato Sauce, Ancho Chile Powder, Garlic Powder, Salt & Pepper; Simmer over very low heat for 10 minutes. 3. In large skillet brown Bison, then add Onion & Minced Garlic; Saute for 2-3 minutes; 4. Add Cooked Texican Rice to Bison mix and sauté, stirring constantly, for 2 minutes. 5. Slice tops off of Bell Peppers, stuff with Bison mix and top with Shredded Cheese. 6. Place Stuffed Peppers in baking dish with about a ¼ C of Water, cover and bake for 45 minutes to 1 hour until peppers are soft. 7. Sauce plate with Ancho Tomato Sauce, add Stuffed Pepper, top with additional sauce, and Get Busy!