Stuffed Sweet Peppers, Enchilada Style

While the oven is preheating to 350 F, prepare the filling.

Heat a large skillet over medium heat and drizzle olive oil into the bottom. Add the ground beef and veggies. When you add them, you should hear a sizzle. While it is cooking add the spices and the chipotle with adobo sauce and stir.

Once the meat is browned and the veggies are softened remove the pan from the heat and mix in 1 1/2 cups of the cheese (saving one cup for the top) and stir until melted.

Preheat oven to 350 F. Stuff ground beef mixture into the prepared sweet peppers and place them in a baking dish.

Top with the diced tomatoes, then cover the tomatoes with the enchilada sauce. Next comes the rest of the cheese.

Place these yummy looking peppers into the oven at 350 F for 30 minutes. Then, crank up the heat to 400 F for 10 minutes to finish them off. This will produce peppers that are on the crisp side. If you like them softer, cover your peppers with foil for the first 30 minutes (for even softer, increase the cook time to 40 minutes) so they steam and then remove the foil for the last 10 minutes to finish off.