Ingredients
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1 lb 90% lean ground beef
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2/3 cup chopped sweet red pepper
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1/2 cup chopped onion
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2 garlic cloves, minced
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1 3/4 cups chopped seeded tomatoes, divided
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4 teaspoons chili powder
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1 teaspoon cumin
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1/2 teaspoon dried oregano
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1/4 teaspoon cayenne
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1/2 cup water
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4 medium green bell peppers
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2 tablespoons shredded cheddar cheese
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2 green onions, chopped
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4 grape tomatoes, halved
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2 tablespoons nonfat sour cream
Instructions
- Heat oven to 350* F. Coat a 13x9x2" baking dish with nonstick spray.
- 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.
- 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.
- 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.
- Top with remaining chopped tomatoes. Garnish with sour cream, cheese, green onions, and grape tomatoes if desired.