South of the Border Stuffed Bell Peppers

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

• Ready In: 50 mins
• 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

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.