South-Of-The-Border Stuffed Peppers

• 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

1. In a
2. , 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.
3. 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.
4. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350u0b0 for 25-30 minutes or until peppers are crisp-tender and filling is heated through.
5. Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired.

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

Taken from www.tasteofhome.com/recipes/south-of-the-border-stuffed-peppers/ (may not work)