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Chili-Stuffed Peppers

6 medium green peppers
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) chili beans, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 teaspoon chili powder
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
3/4 cup shredded cheddar cheese

Cut tops off peppers and remove seeds. Place peppers in a large kettle
and cover with water. Bring to a boil; cook until crisp-tender, about

Printed from tasteofhome.com May 16, 2008

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Chili-Stuffed Peppers cont.

3 minutes. Drain and rinse in cold water; set aside. In a large
skillet, cook beef and onion over medium heat until meat is no longer
pink; drain. Add the beans, tomatoes, chili powder, salt if desired,
pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer
for 5 minutes. Spoon meat mixture into peppers; place in an
ungreased 3-qt. baking dish. Cover and bake at 350° for 20-25
minutes or until heated through. Sprinkle with cheese.

Yield: 6 servings.