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 pepper1-1/2 cups water, divided4 medium green peppers2 tablespoons sour cream2 tablespoons shredded cheddar cheese2 green onions, chopped4 grape tomatoes, halved, optional
Preparation
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.
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.
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.
Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired.
