Mexican Stuffed Bell Peppers

Ingredients:

• 3 Large Bell Peppers – cut in half lengthwise and cored/seeded
• 2 tsp Olive Oil
• 1 lbs Grass Fed Beef
• 1 Medium Red Onion – diced
• 8oz Mushrooms – chopped
• 1 Tbsp Ground Cumin
• 1 Tbsp Chili Powder
• 1 tsp Ground Chipotle Chili Powder
• ½ tsp Salt
• ¼ tsp Ground Cinnamon
• ½ cup Canned Tomato Puree
• 4 oz Freshly Shredded Sharp Cheddar Cheese

Directions:

1. Preheat oven to 325º.
2. Place peppers on a large sheet pan and bake until tender, 15 – 20 minutes.
3. Meanwhile, heat olive 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.
4. Add onion and mushrooms and cook, stirring often, until the vegetables are softened, 4 to 6 minutes.
5. Stir in cumin, chili powder, chipotle, salt and cinnamon and cook until fragrant, about 30 seconds. Remove from heat and stir in tomato puree.
6. Remove the sheet pan with bell peppers from the oven.
7. Fill the bell peppers with the meat mixture (about ½ cup per pepper half). Top with cheese, dividing evenly.
8. Place the sheet pan (uncovered) back into oven and bake until the cheese is melted, 2 to 3 minutes.
9. Serve warm.