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Name: SOUTH-OF-THE-BORDER STUFFED PEPPERS
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 pound lean ground beef; 2/3 cup red bell pepper chopped; 1/2 cup onion chopped; 2 cloves garlic minced; 1 3/4 cups tomatoes seeded and chopped, 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 sour cream; 2 tablespoons cheddar cheese shredded; 2 green onions chopped; 4 grape tomatoes halved

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INGREDIENTS

1 pound lean ground beef
2/3 cup red bell pepper ; chopped
1/2 cup onion ; chopped
2 cloves garlic ; minced
1 3/4 cups tomatoes ; seeded and chopped, 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 sour cream
2 tablespoons cheddar cheese ; shredded
2 green onions ; chopped
4 grape tomatoes ; halved

Servings

INSTRUCTIONS

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

2. 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.

3. Place in a 13-inch x 9-inch baking dish coated with nonstick cooking spray. Cover and bake at 350° for 25-30 minutes or until peppers are crisp-tender and filling is heated through.

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

NOTES

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SOUTH-OF-THE-BORDER STUFFED PEPPERS

1 pound lean ground beef 
2/3 cup red bell pepper   chopped
1/2 cup onion   chopped
2 cloves garlic   minced
1 3/4 cups tomatoes   seeded and chopped, 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 sour cream 
2 tablespoons cheddar cheese   shredded
2  green onions  chopped
4  grape tomatoes   halved

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

2.  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.

3.  Place in a 13-inch x 9-inch baking dish coated with nonstick cooking spray.  Cover and bake at 350° for 25-30 minutes or until peppers are crisp-tender and filling is heated through.

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

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Nutrition

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Serving Size: 1 Serving (1505g)
Recipe Makes: 4 Servings

Calories: 1654
Calories from Fat: 815 (49%)

Amt Per Serving		% DV

	Total Fat 90.6g	121 %
	Saturated Fat 52.3g	262 %
	Monounsaturated Fat 29.2g
	Polyunsanturated Fat 3.3g
Cholesterol 372.5mg		115 %
Sodium 1202mg		41 %
Potassium 4205.3mg		111 %
Total Carbohydrate 118.6g		35 %
	Dietary Fiber 5.6g	23 %
	Sugars, other 113g
Protein 96g		137 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1654

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