I made this chipotle lime sauce for a squash and then I got the idea to flavor beef in a similar way so I did. This recipe makes 14-15 five ounce mini meatloafs. I think they might be gluten free too because I used masa flour for that flavor and leftover white rice in them instead of breadcrumbs to bind. You don’t have to stuff peppers like I did and just cook off meatloafs if you prefer. I like the pepper cooked so I pre roasted the peppers cut in half for 15 minutes at 450 f. If you want your pepper crisper and more raw don’t precook the peppers.

Ingredients for around 14 servings

3 pounds ground beef (we grind our own brisket and remove most of the fat)

7 peppers – cut in half longways, seeds & seed membranes removed (I used Anaheim peppers)

1 onion – fine chop or grated

6 garlic cloves – ground to paste

2 Tablespoons chipotle powder (you can remove seeds from a dried chipotle pepper and grind it up or buy chipotle powder I buy it from Asiana Market and have bought it from Sprouts too)

2 teaspoons ground black pepper

1 Tablespoon dried oregano

1 Tablespoon Old Bay Seasoning

1 teaspoon ground cumin

1/2 teaspoon cumin seeds

1 cup fresh cilantro (leaves and only the very tender stems) – chopped

6 eggs – lightly beaten

1 Tablespoon (heaping) reduced sodium Better Than Bouillon Vegetable Base (I use this instead of salt because it gives more flavor and has less sodium than salt

1 cup corn masa flour

2 cups cooked rice

1 lime the zest and fresh squeezed juice

1 Tablespoon honey

2 avocados

1/2 cup water ( a little less if your avocados are small)

1/2 cup hot pepper brine (preferable from home made pickled hot peppers) If you don’t have just substitute some vinegar or use more water

1 lime (just the fresh squeezed juice)

1 Tablespoon + 1 teaspoon extra virgin olive oil

Directions

Set oven to 450 degrees F.

Roast off the half peppers cut side down around 15 minutes or until cooked.

When the peppers are out of the oven turn the oven down to 350 degrees F.

In a large mixing bowl combine the beef, onion, garlic, chipotle powder, black pepper, oregano, Old Bay Seasoning, cumin, cumin seeds cilantro, eggs, corn masa flour, and rice and mix well.

In a small mixing bowl mix together the lime juice and zest with the honey and add that to the meat mixture and mix well.

Measure out 5 ounces of meat mixture and fill peppers.

Put the peppers on the middle and lower racks of the oven and let them cook till done. (about 20 minutes)

While the stuffed peppers are cooking whip up the avocado cream. Blend together the avocado, water, brine, lime juice, and olive oil.

Serve.

ENJOY!