Chili-Stuffed Peppers

• 4 yellow peppers
• 1 lb. (450 g) extra-lean ground beef
• 1/2 cup finely chopped onions Safeway 1 lb For $1.49 thru 02/09
• 2 cloves garlic, minced
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 1 can (14 fl oz/398 mL) kidney beans, rinsed
• 1/4 cup Bull's-Eye Bold Original Barbecue Sauce
• 3/4 cup Cracker Barrel Shredded Tex Mex Cheese
• 2 Tbsp. water
• 2 Tbsp. chopped fresh cilantro

1. Heat oven to 400 degrees F.
2. Cut peppers lengthwise in half; remove and discard ribs and seeds, leaving stems intact.
3. Place peppers, cut sides up, in 13x9-inch baking dish.
4. Brown meat with onions and garlic in large skillet on medium heat.
5. Add chili powder and cumin; cook and stir 1 min.
6. Add beans and barbecue sauce; cook and stir 2 min.
7. or until heated through.
8. Remove from heat.
9. Stir in cheese; spoon into pepper halves.
10. Pour water into baking dish; cover.
11. Bake 40 to 45 min.
12. or until heated through.
13. Sprinkle with cilantro.

yellow peppers, extralean ground beef, onions, garlic, chili powder, ground cumin, kidney beans, bullseye, water, fresh cilantro

Taken from www.kraftrecipes.com/recipes/chili-stuffed-peppers-180099.aspx (may not work)