South-of-the-Border Stuffed Peppers |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Our Test Kitchen staff put a zesty twist on a dinnertime staple with this colorful main course. Garlic, chili powder, cumin and more season the pepper's ground beef so well, you won't even miss the salt. Ingredients:
1 pound lean ground beef (90% lean) |
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 cornstarch |
1 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1/4 teaspoon cayenne pepper |
1/2 cup water |
4 medium green peppers |
2 tablespoons reduced-fat sour cream |
2 tablespoons shredded cheddar cheese |
2 green onions, chopped |
4 grape tomatoes, halved, optional |
Directions:
1. 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.
2. 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.
3. 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.
4. Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired. Yield: 4 servings.
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