For the beef: (Note that I made a 2.5 pound roast but only used half of it. I reduced the ingredients for this recipe.)
1Tablespoonsolive oil
1.25poundchuck roast- cut into chunks
kosher salt and freshly ground black pepper
1/2large onion- sliced thin
1Tablespoonstomato paste
2cupsbeef broth
Other ingredients:
3largebell peppers- halved and de-seeded
3cupscooked rice
1cupenchilada sauce (homemade recipe on blog)- or use store bought
1cupMexican cheese
sliced avocado- to serve
Instructions
For the beef:
Season beef on both sides with salt and pepper. Rub spices into meat.
Preheat large sauce pan on stove to medium high heat. Add olive oil, and when hot, add roast beef. Brown on ALL sides (even sides - you have to hold it with utensil) until crusty brown. Remove meat from pan and set aside.
Add olive oil to same pan and add olive oil and onion. After a minute, add beef broth, tomato sauce, and stir. Add beef back to pan and bring mixture to a boil and reduce to low. Cover with lid and simmer for 2 - 3 hours, or until meat is VERY tender.
Remove beef and cool. Shred meat with two forks and set aside.
To make the stuffed peppers:
Preheat oven to 400 degrees. Prepare a large casserole dish by spraying with Pam. Pour 1/2 cup of beef broth in dish.
In a mixing bowl, combine three cups of the beef with three cups of cooked rice. Drizzle with one cup of enchilada sauce, and mix to combine.
Cut the bell peppers in half and remove seeds. Fill each half with a big scoop of the beef and rice mixture. Top with Mexican cheese.
Cover the dish tightly with tin foil. Bake for 40 minutes.
Remove foil and bake another 5-10 minutes, or until cheese is slightly browned.
Serve immediately with extra enchilada sauce, avocado slices, and cilantro.