One thing I’m finding that I really love as I try to eat healthier is spicier food. A dash of hot sauce does wonders for my attitude – both when I eat something I love and when I’m eating something that tends to be less appealing. Food with a paleo or low carb flair is especially tasty with a spicy kick.
We recently discovered El Yucateco hot sauce at Walmart and are a little bit obsessed with it. The thing I love is that it’s not just HOT, but has great flavor as well which makes it perfect for adding to recipes. I mean, the less spices I have to add on my own is definitely better.
The hubs and I are both kind of obsessed with baby bell peppers right now. He likes to grill them and serve as a side with, well, anything. I like to slice them up for salads or just eat them plain as a snack. And then we had the idea to stuff them and, OMG, amazing.
Growing up, stuffed bell peppers were something my grandparents made a lot. Theirs were definitely different than this version, but the feeling to absolutely the same. Delicious, spicy ground beef paired with the just-cooked crunchiness of the peppers. Yum. Seriously.
- 1-1½ lbs ground beef
- 1½ lbs tri-color baby bell peppers
- ¼ cup El Yucateco Black Label Reserve hot sauce
- ½ onion, chopped
- 2 cloves garlic, diced
- olive oil
- salt and pepper to taste
- shredded sharp cheddar cheese
- Preheat oven to 375.
- Heat olive oil in a pan.
- Add onions and garlic. Saute until softened.
- Add ground beef and brown.
- Pour in hot sauce.
- Add salt and pepper to taste.
- Drain meat.
- Remove stems from peppers.
- Spoon ground beef into each pepper.
- Place peppers in baking dish.
- Bake, covered, for 15 minutes.
- Uncover, top with cheese, return to oven for 5-10 more minutes.
- Serve immediately.
Learn more about El Yucateco – Web | |
I love those peppers. Back home we called them “Aji Dulces”. Great recipe. Thanks #client
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