Directions:
- In a large nonstick skillet, cook the beef, red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
- Cut green peppers in half lengthwise; remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water. Spoon about 1/3 cup beef mixture into each pepper half.
- Place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until peppers are crisp-tender and filling is heated through.
- Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 267.49 Kcal (1120 kJ) | ||
| Calories from fat | 86.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.57g | 15% | |
|---|---|---|---|
| Cholesterol | 80.45mg | 27% | |
| Sodium | 183.03mg | 8% | |
| Potassium | 970.66mg | 21% | |
| Total Carbs | 16.09g | 5% | |
| Sugars | 7.15g | 29% | |
| Dietary Fiber | 5.31g | 21% | |
| Protein | 29.19g | 58% | |
| Vitamin C | 141mg | 235% | |
| Iron | 3.3mg | 18% | |
| Calcium | 124.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 65.08 Kcal (272 kJ) | ||
| Calories from fat | 20.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.33g | 15% | |
|---|---|---|---|
| Cholesterol | 19.57mg | 27% | |
| Sodium | 44.53mg | 8% | |
| Potassium | 236.16mg | 21% | |
| Total Carbs | 3.91g | 5% | |
| Sugars | 1.74g | 29% | |
| Dietary Fiber | 1.29g | 21% | |
| Protein | 7.1g | 58% | |
| Vitamin C | 34.3mg | 235% | |
| Iron | 0.8mg | 18% | |
| Calcium | 30.4mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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