Ingredients
- For the mayo:
- 1 egg
- 1 egg yolk
- 1 lime, juiced
- 1/2 teaspoon salt
- 1 pinch pepper
- about 4-5 dried chili peppers, toasted if desired (this brings out more heat)
- 1/2 cup light olive oil
- For the peppers:
- 1 Tablespoon olive oil
- 1 lb. lean ground beef ( or turkey or venison)
- 1 onion, diced
- 5 bell peppers, 1 diced and 4 for stuffing
- 1 Tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 16oz. can diced tomatoes, drained
- To make the mayo: Add the eggs, lime juice, salt, pepper and chili peppers into a blender. Pulse.
- Turn the blender to liquify, and gently stream in the olive oil until the mixture emulsifies and thickens.
- This should keep for 1-2 weeks depending on the age of your eggs.
- To make the stuffed peppers: Preheat the oven to 400 degrees.
- Add the olive oil to a skillet over medium heat. Add the ground meat, diced onion, and the one diced pepper.
- Let the meat brown for about 8-10 minutes.
- Cut the tops off of the remaining peppers and scoop out the seeds. Place them in a baking dish upright.
- When the meat has browned, add the chili powder, garlic powder, salt, pepper, and diced tomatoes. Mix and remove from the heat.
- Stuff the meat mixture evenly into the peppers and cover the dish with foil. Bake for 15 minutes covered and for about 5-10 uncovered.
- Serve topped with mayo and enjoy!
