Chili-Stuffed Peppers(Low-Fat, Low Calorie)

• 4 large red, yellow or green bell peppers
• 1/2 lb. extra lean ground beef
• 1/2 c. finely chopped onion (1 medium)
• 2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1 (16 oz.) can kidney beans, drained
• 1 (15 oz.) can tomato puree
• 1 (4 oz.) can chopped green chilies (undrained; optional)

1. Heat oven to 350u0b0.
2. Cut peppers lengthwise in half.
3. Remove seeds and membranes.
4. Place peppers, cut side up, in rectangular baking dish (13 x 9 x 2-inch).
5. Cook ground beef and onion in a 10-inch nonstick skillet over medium heat, stirring occasionally, until beef is brown.
6. Drain.
7. Stir in remaining ingredients.
8. Heat to boiling.
9. Reduce heat; cover and simmer 10 minutes, stirring frequently.
10. Divide beef mixture evenly among peppers.
11. Cover and bake for 40 to 45 minutes, or until peppers are tender.
12. Yields 4 servings (2 pepper halves each).

red, extra lean ground beef, onion, chili powder, ground cumin, kidney beans, tomato puree, green chilies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=959851 (may not work)