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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1505g)|
|Recipe Makes: 4 Servings|
|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 %|
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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.
Calories per serving: 1654
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