South of The Border Stuffed Peppers

 

Prep : 25 minutes         Bake : 25 minutes   Makes 4 servings

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**

1 .        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.
2 .          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.
3.          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.
4 .        Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired. Yield: 4 servings.
TIP :
You can put a zesty twist on a dinnertime staple with this colorful main course. Garlic, chili powder, cumin and more season the pepper's ground beef so well, you won't even miss the salt.