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South-of-the-Border Stuffed Peppers

Total Time

Prep: 25 min. Bake: 25 min.

Makes

4 servings

Our Test Kitchen staff 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.
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Ingredients

  • 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

Directions

  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.

Nutrition Facts

2 each: 268 calories, 11g fat (5g saturated fat), 62mg cholesterol, 137mg sodium, 18g carbohydrate (7g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

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