Recipe: Simple stuffed peppers from Plaza Mexico

A fun Mexican fiesta for dinner is welcome any time of year — but especially during the long, dark nights of December. At Plaza Mexico, Chef Ricardo Morales is known for his capable takes on south-of-the-border classics. His chiles campana con carne — or beef-stuffed bell peppers — are packed with flavor and simple enough to make for a weeknight meal.

For an extra splash of fun, mix up the colors of the peppers. With bright red, green and yellow on every plate — and a margarita to wash down dinner — winter's darkest days won't feel so long.

Chiles Campana
con Carne 

Makes 4 servings 

For the stuffed peppers:

1 tablespoon olive oil

16 ounces ground beef

1 teaspoon pepper

½ teaspoon salt

1 teaspoon garlic powder

2 tomatoes, chopped

½ yellow onion, chopped

2 fresh jalapenos, chopped

4 bell peppers