South Of The Border Stuffed Bell Peppers

• 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)

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.

ground beef, sweet red pepper, onion, garlic, tomatoes, chili powder, cumin, oregano, cayenne, water, green bell peppers, nonfat sour cream, cheddar cheese, green onions, grape tomatoes

Taken from www.food.com/recipe/south-of-the-border-stuffed-bell-peppers-185669 (may not work)