1teaspoonhot sauce or chili powderor more, to taste
1cuptomato sauce
1cupleftover white rice
Avocado sauce
1avocado
½cupsour cream
1teaspoongarlic powder
½teaspoonsaltor more, to taste
Peppers
4Anaheim peppers
2cupstomato sauce
1cupshredded sharp cheddar cheese
Cilantro for garnish
Instructions
Step 1: Seasoning the meat
Season the beef with garlic powder, onion powder, one teaspoon of pepper, cumin, and 1½ teaspoon salt. Mix to combine well.
Step 2: Cooking the meat
Heat oil to medium-high heat, add seasoned meat, and cook, stirring, until it browns. Add one tablespoon of hot sauce or chili peppers powder and tomato sauce. Stir. Reduce heat to low and simmer until the liquids have evaporated.Taste and add hot sauce, pepper, and salt to taste, if necessary. Mix in the cauliflower or rice. Remove from the heat and set aside. We don't need to cook the cauliflower. This will happen later in the process.
Step 3: Making avocado sauce
Mix all the ingredients with a blender, taste, and adjust the salt to taste. Chill while you finish the next steps.
Step 4: Cleaning the peppers
Halve all the Anaheim peppers, leaving the stem. Clean out seeds and white veins. Rinse and set aside.
Step 5: Assembling
Taste the tomato sauce, and adjust the salt to taste. Pour into a large pan.Stuff the peppers with the meat mixture and place on the base sauce. Top with the cheese. Cover with a tight-fitting lid.
Step 6: Cooking
Cover with a tight-fitting lid. Simmer over low temperature until the peppers have softened but are still firm enough to hold their shape (about 10 minutes).
Step 7: Serving
Serve the peppers garnished with cilantro, and with chilled avocado sauce on the side.