South of the Border Stuffed Bell Peppers

READY IN: 50mins
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Recipe by Halcyon Eve

From Light & Tasty magazine. Originally called for cornstarch, which I left out.

Top Review by yooperchick

These were great! Because of convenience, we used 1 pkg taco seasoning, instead of the spices, and it worked out great! We had 1 half left over, and I cut it up and threw it on a tortilla the next day for a quick and yummy lunch. Will definately make again!!!

Ingredients Nutrition

Directions

  1. Heat oven to 350* F. Coat a 13x9x2" baking dish with nonstick spray.
  2. 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.
  3. 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.
  4. 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.
  5. Top with remaining chopped tomatoes. Garnish with sour cream, cheese, green onions, and grape tomatoes if desired.

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