Ingredients
1 pound lean ground beef (90% lean)2/3 cup chopped sweet red pepper1/2 cup chopped onion2 garlic cloves, minced1-3/4 cups chopped seeded tomatoes, divided4 teaspoons chili powder1 teaspoon cornstarch1 teaspoon ground cumin1/2 teaspoon dried oregano1/4 teaspoon cayenne pepper1/2 cup water4 medium green peppers2 tablespoons reduced-fat sour cream2 tablespoons shredded cheddar cheese2 green onions, chopped4 grape tomatoes, halved, optional
Preparation
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.
