SOUTH-OF-THE-BORDER STUFFED PEPPERS

South-of-the-Border Stuffed Peppers image

Our Test Kitchen staff put a zesty twist on a dinnertime staple with this colorful main course. Garlic, chili powder, cumin and more season the pepper's ground beef so well, you won't even miss the salt.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

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

Steps:

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

Nutrition Facts : Calories 268 calories, Fat 11g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 137mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges