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!!!
- 1 lb 90% lean ground beef
- 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 cumin
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon cayenne
- 1⁄2 cup water
- 4 medium green bell peppers
- 2 tablespoons nonfat sour cream
- 2 tablespoons shredded cheddar cheese
- 2 green onions, chopped
- 4 grape tomatoes, halved (optional)
Directions See How It's Made
- Heat oven to 350* F. Coat a 13x9x2" baking dish with nonstick spray.
- 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.
- 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.
- 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.
- Top with remaining chopped tomatoes. Garnish with sour cream, cheese, green onions, and grape tomatoes if desired.