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South-of-the-Border Stuffed Peppers Recipe

South-of-the-Border Stuffed Peppers Recipe photo by Taste of Home

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Our Test Kitchen staff put a zesty twist on a dinnertime staple with this colorful main course. Garlic, chili powder, cumin and more season the pepper's ground beef so well, you won't even miss the salt.

This recipe is:

Healthy

Diabetic Friendly

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South-of-the-Border Stuffed Peppers Recipe

Prep: 25 min. Bake: 25 min.

Yield: 4 Servings

25 25 50

Ingredients

1 pound lean ground beef (90% lean)
2/3 cup chopped sweet red pepper
1/2 cup chopped onion
2 garlic cloves, minced
1-3/4 cups chopped seeded tomatoes, 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 reduced-fat sour cream
2 tablespoons shredded cheddar cheese
2 green onions, chopped
4 grape tomatoes, halved, optional

Directions

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.

Nutritional Facts 2 stuffed pepper halves equals 268 calories, 11 g fat (5 g saturated fat), 62 mg cholesterol, 137 mg sodium, 18 g carbohydrate, 5 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

Originally published as South-of-the-Border Stuffed Peppers in Light & Tasty June/July 2006, p11

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.

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South-of-the-Border Stuffed Peppers

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Reviewed on Apr. 23, 2013 by Strechie63

Liked it alot.

Reviewed on Sep. 17, 2010 by euge1

we loved it

Reviewed on Jul. 08, 2010 by Louis143

I found this recipe in one of the Taste of Home magazines and it has been one of our favorite recipes (among 100's of recipes). My husband just loves them and asks for them all the time.