Ingredients Jump to Instructions ↓

  1. 1 pound lean ground beef (90% lean)

  2. 2/3 cup chopped sweet red pepper

  3. 1/2 cup chopped onion

  4. 2 garlic cloves, minced

  5. 1-3/4 cups chopped seeded tomatoes, divided

  6. 4 teaspoons chili powder

  7. 1 teaspoon cornstarch

  8. 1 teaspoon ground cumin

  9. 1/2 teaspoon dried oregano

  10. 1/4 teaspoon cayenne pepper

  11. 1/2 cup water

  12. 4 medium green peppers

  13. 2 tablespoons BREAKSTONE'S® Reduced-Fat Sour Cream

  14. 2 tablespoons shredded cheddar cheese

  15. 2 green onions, chopped

  16. 4 grape tomatoes, halved, optional

Instructions Jump to Ingredients ↑

  1. 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. Yield: 4 servings.


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