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Southwest Stuffed Peppers Recipe

Southwest Stuffed Peppers Recipe

We put a quick and zesty twist on a dinnertime staple with this colorful main course. Garlic, chili powder, cumin and more season the ground beef perfectly. Serve this impressive and fuss-free dish tonight! —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

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
  • 1-1/2 cups water, divided
  • 4 medium green peppers
  • 2 tablespoons sour cream
  • 2 tablespoons shredded cheddar cheese
  • 2 green onions, chopped
  • 4 grape tomatoes, halved, optional

Directions

  • 1. In a large skillet, cook the beef, red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  • 2. Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in 1/2 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes.
  • 3. Meanwhile, cut green peppers in half lengthwise; remove seeds. Place in an ungreased shallow 3 qt. microwave-safe dish; add remaining water. Cover and microwave on high for 8-10 minutes or until crisp tender. Drain; fill each pepper half with 1/3 cup beef mixture.
  • 4. Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

2 stuffed pepper halves equals 278 calories, 12 g fat (5 g saturated fat), 64 mg cholesterol, 138 mg sodium, 18 g carbohydrate, 5 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.