#beef broth

~Swedish Meatball Soup~

Chef’s Notes: Could smell the bacon when pulling out of the oven. I like that the beef is flavored. Just a regular stuff pepper; beef, pepper and cheese. Can’t go wrong!

Ingredients

4 slices bacon, cut into 1/2" strips

1/2 medium onion, diced (white or yellow)

3 garlic clove, minced

1 lb ground beef

1 Tbsp chili powder

2 tsp ground cumin

1 tsp dried oregano

1 tsp paprika

Kosher salt

1 cup low-sodium beef broth

1 can (14.5 oz) diced tomatoes, undrained

4 bell peppers (I do green)

1 cup + 1 cup shredded cheddar cheese

(opt.) 2 tbsp thinly sliced green onions

Instructions

0. Preheat oven to 350°F. Dice onion. Mince garlic. Cut bell peppers in half, stem-to-stern keeping stems on, and scoop out insides.

1. In a large pot over medium heat, add bacon and cook until crispy, 8 minutes. Drain on a paper towel–lined plate.

2. Add onion to pot and cook until soft, 5 minutes.

3. Add in minced garlic. Cook until fragrant, 1 minute.

4. Add beef and cook, breaking up meat until no longer pink, 7 minutes.

5. Drain fat from the pan.

6. Add chili powder, cumin, oregano, and paprika. Season with salt.

7. Add broth and tomatoes and bring to a boil.

8. Keep on medium heat and let simmer/boil until thickened and most/all liquid is evaporated, about 20 minutes.

9. Mix in the cooked bacon. Mix in 1 cup cheddar cheese.

10. Place bell pepper halves in a large baking dish and fill with chili.

11. Sprinkle peppers with remaining cheddar cheese.

12. Bake, covered with foil, until cheese is melty and peppers are softened, about 30 minutes.  

13. Optionally. Garnish with green onions before serving.