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Ingredients

  • 4 large bell peppers, tops cut off and seeds removed

  • 1 pound ground beef

  • 1 cup cooked rice

  • ½ cup Manny’s Ultimate Michelada

  • ½ onion, diced

  • 1 tablespoon olive oil

  • Manny's x Hot Crispy Oil Chili Salt

MICHELADA CHILI STUFFED PEPPERS

Directions

  1. Preheat oven to 375°F (190°C).

  2. In a large skillet, heat olive oil over medium heat. Add diced onion and cook for 3 minutes until soft.

  3. Add ground meat and cook for 6–7 minutes, breaking it apart with a spatula until browned.

  4. Stir in cooked rice, Manny’s Ultimate Michelada, and a desired amount of Manny's x Hot Crispy Oil Chili Salt. Mix well and remove from heat.

  5. Fill each bell pepper with the mixture and place them upright in a baking dish.

  6. Pour ½ cup water into the bottom of the dish to create steam while baking.

  7. Cover loosely with foil and bake for 35 minutes.

  8. Remove foil and bake another 5 minutes to lightly brown the tops.

  9. Let cool for 5 minutes before serving.

  10. Sprinkle Manny's x Hot Crispy Oil Chili Salt generously over the top of the peppers before serving

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