South of the Border Stuffed Bell Peppers
photo by loof751
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 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
- 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.
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Reviews
-
These peppers were really good and were a nice change from my normal stuffed pepper recipe. We loved the extra spice. I only made a two changes, but neither would really altered the taste. First I cut the tops off the peppers instead of cutting the pepper in half. Second, I used a 15 oz. can of diced tomatoes in sauce instead of the chopped seeded tomatoes. I added the whole can to the meat mixture and reduced the water to 1/4 cup. Thanks for posting!
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These were very good. The only thing different I did was I cooked the beef alone first, removed with a slotted spoon and cooked the peppers and onions in the fat from the beef. I also sprinkled the cheddar cheese on top when there was about 5-10 minutes left of baking so that it melted on top. Other than that, followed the recipe. This is definitely a keeper. Updated from four to five stars. I cannot believe that no one else has reviewed this. These are awesome! Thanks!
RECIPE SUBMITTED BY
Halcyon Eve
United States