“Aztec Gold” Coffee n’ Chili Stuffed Pepper (4 servings @ 240 cal/ea.)

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“Aztec Gold” Coffee n’ Chili Stuffed Pepper
4 servings @ 240 cal/ea. — 40 minutes

4 small (or 2 very large) Yellow Bell Peppers
1 lb LEAN ground beef
1 yellow onion
1 cup strong black brewed coffee (in liquid form)
1 tsp baking chocolate/cocoa
½ tsp paprika
1 tbsp Tumeric (if you have it – this makes it “gold”)
1 tbsp chili powder
1 tbsp cumin
2 cloves garlic (or 2 tsp chopped)

Chop your garlic and onions. Add to a large skillet on medium-low heat and sautee with a tsp of water.

Stir in chili, paprika, cayenne, cumin, and cocoa when onions begin to brown with 3 tbsp water and stir a lot.

Turn it up to medium heat and add the ground beef, keep stirring about 5-7 minutes until it’s browned.

Drain any fat and then stir in coffee, bring to a boil, reduce heat and let simmer about 15 minutes.

In the mean time prep your peppers: If you used two, slice them in half and hack the stem off the tops. If you used four, just slice the tops off. Clean out the seeds and the ribs.

Also preheat your oven to 350F.

Stuff the peppers with the most amazingly intimidating demonic but intriguing beef you’ve ever seen (it should still be slightly liquidy).

** If your peppers have little holes in the bottom like mine did, cut a chunk from the top of the pepper and put at the bottom before stuffing so you don’t lose all that delicious coffee juice**

Place in a baking dish or muffin tin and bake 30 minutes.

Let cool, and then package up for freezing!

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