South of the Border Stuffed Bell Peppers |
|
 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
From Light & Tasty magazine. Originally called for cornstarch, which I left out. Ingredients:
1 lb 90% lean ground beef |
2/3 cup chopped sweet red pepper |
1/2 cup chopped onion |
2 garlic cloves, minced |
1 3/4 cups chopped seeded tomatoes, divided |
4 teaspoons chili powder |
1 teaspoon cumin |
1/2 teaspoon dried oregano |
1/4 teaspoon cayenne |
1/2 cup water |
4 medium green bell peppers |
2 tablespoons nonfat sour cream |
2 tablespoons shredded cheddar cheese |
2 green onions, chopped |
4 grape tomatoes, halved (optional) |
Directions:
1. Heat oven to 350* F. Coat a 13x9x2 baking dish with nonstick spray.
2. In a large nonstick skillet, cook beef, red peppers, onion and garlic over medium heat until meat is cooked through. Drain off excess fat. Stir in 1/2 cup tomatoes, chili powder, cumin, oregano, and cayenne. Gradually stir in water. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes.
3. Meanwhile, bring a large kettle of water to a boil. Cut green peppers in half and remove seeds and membranes. Cook peppers in boiling water for 3-5 minutes. Drain; rinse in cold water and drain again. Spoon about 1/3 cup meat mixture into each half.
4. Place filled pepper halves into coated baking dish. Cover and bake at 350* F for 25-30 minutes or until peppers are crisp-tender and filling is heated through.
5. Top with remaining chopped tomatoes. Garnish with sour cream, cheese, green onions, and grape tomatoes if desired.
|
|