south of the border stuffed peppers

prep time:  25 minutes
cook time:  25 minutes
servings:  4

ingredients:
1 pound lean ground beef
2/3 cup sweet red pepper chopped
1/2 cup onion - chopped
2 garlic cloves - minced
1 3/4 cups seeded tomatoes - chopped & divided
4 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayanne pepper
1/2 cup water
4 medium red bell peppers (or whatever flavor you prefer)
2 tablespoon sour cream
2 tablespoons shredded cheddar cheese
2 green onions - chopped
4 grape tomatoes - halved (optional)

steps:
1.  in a large nonstick skillet cook the beef, red pepper, onion and garlic over medium heat until meat is no longer pink; drain.

2.  stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne.  gradually stir in water.  bring to a boil.  reduce heat and simmer, uncovered, for 5 minutes

3.  cut peppers in half lengthwise and remove seeds.  in a large kettle, cook peppers in boiling water for 3-5 minutes.  drain and rinse in cold water.  spoon about 1/2 cup beef mixture into each pepper half.

4.  place in a 13-inch x 9-inch x 2-inch baking dish coated with nonstick cook spray.  cover and bake at 350 degrees for 25-30 minutes or until pepper are crisp-tender and filling is heated through.

5.  top with remaining chopped tomatoes.  garnish with sour cream, cheese, green onions and grape tomatoes.

- light & tasty, june/july 2006