Southwest Stuffed Peppers |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
We put a quick and zesty twist on a dinnertime staple with this colorful main course. Garlic, chili powder, cumin and more season the ground beef perfectly. Serve this impressive and fuss-free dish tonight! 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 |
1-1/2 cups water, divided |
4 medium green peppers |
2 tablespoons sour cream |
2 tablespoons shredded cheddar cheese |
2 green onions, chopped |
4 grape tomatoes, halved, optional |
Directions:
1. In a large skillet, cook the beef, red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in 1/2 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes.
3. Meanwhile, cut green peppers in half lengthwise; remove seeds. Place in an ungreased shallow 3 qt. microwave-safe dish; add remaining water. Cover and microwave on high for 8-10 minutes or until crisp tender. Drain; fill each pepper half with 1/3 cup beef mixture.
4. Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired. Yield: 4 servings.
|
|