Chili Stuffed Peppers

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

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

bell peppers, extra lean beef, onion, chili powder, cumin, kidney beans, tomato puree, green chilies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1002496 (may not work)