Stuffed Chilies/Hot Peppers

Servings: 2


8-12 oz. Beef, browned and crumbled

4 Long Hot Peppers (Hatch New Mexico Chilies), roasted and skin removed

1/2 Red Pepper, diced

1/2 Green Pepper, diced

1/2 C. Mushrooms, diced

1/2 C. Tomato Sauce (no sugar added, natural ingredients)

1 Green Onion


Partially slice the chilies to prepare for filling and set aside.

Sauté veggies (except the green onion) and add to the cooked, crumbled and drained beef.

Heat thoroughly and add sliced green onion to the mixture.

Salt and pepper, to taste.

Stuff the chilies.


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