4 large red, yellow, and/or orange bell peppers
1 pound lean ground beef
1 container (5-ounce) diced onions, Ready Pac®
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
1 can (15-ounce) pinto beans, drained, S&W®
1⁄4 cup diced green chiles, Ortega®
1⁄2 cup tomato sauce, Contadina®
1 packet (1.31-ounce) sloppy joe seasoning mix, McCormick®
2 tablespoons hot pepper sauce or to taste, Tabasco®
1 teaspoon ground cumin, McCormick®
1 teaspoon chili powder, McCormick®
2 tablespoons vegetable oil
Sour cream (optional)
Preheat oven to 350ºF.
Remove a slice off the top of each bell pepper; set tops aside. Remove seeds and membranes from center of each bell pepper. Arrange bell peppers in a baking dish, sitting upright. (Trim bottoms of peppers, if necessary, to sit upright.)
In a large skillet, brown ground beef and onions over medium-high heat about 5 minutes or until meat is no longer pink. Using a slotted spoon, transfer beef to a medium bowl; stir in salt and pepper. Stir in beans and green chiles until well mixed. In a small bowl, stir together tomato sauce, sloppy joe seasoning mix, hot pepper sauce, cumin, and chili powder until well mixed. Pour tomato sauce mixture over meat mixture and mix well.
Fill each bell pepper with meat mixture and top with reserved pepper tops. Using a pastry brush, coat each bell pepper with oil.
Bake for 50 to 60 minutes or until filling is heated through and bell peppers are tender. Serve hot with a scoop of sour cream (optional).