Post by mandie68 on Jul 12, 2010 1:50:02 GMT -5
4 ServingsPrep: 25 min. Bake: 25 min.
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
•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.
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
•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.