Southwest Stuffed Peppers

Name: Southwest Stuffed Peppers
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; 1-1/2 cups water, divided; 4 medium green peppers; 2 tablespoons sour cream; 2 tablespoons shredded cheddar cheese; 2 green onions, chopped; 4 grape tomatoes, halved, optional

16 ingredients

4 steps

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
1-1/2 cups water, divided
4 medium green peppers
2 tablespoons sour cream
2 tablespoons shredded cheddar cheese
2 green onions, chopped
4 grape tomatoes, halved, optional

Directions

1

In a large skillet, cook the beef, red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2

Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in 1/2 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes.
3

Meanwhile, cut green peppers in half lengthwise; remove seeds. Place in an ungreased shallow 3-qt. microwave-safe dish; add remaining water. Cover and microwave on high for 8-10 minutes or until crisp tender. Drain; fill each pepper half with 1/3 cup beef mixture.
4

Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired.