Chili-Stuffed Peppers

Name: Chili-Stuffed Peppers
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6 servings.
Ingredients: 6 medium green peppers; 1 pound lean ground beef (90% lean); 1/2 cup chopped onion; 1 can (16 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

"My family loves chili, so I decided to try stuffing green peppers with it," recalls Verna Redman of Dade City, Florida. "They tasted great and are good made with leftover chili, too," she adds.

Ingredients

6 medium green peppers
1 pound lean ground beef (90% lean)
1/2 cup chopped onion
1 can (16 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

Directions

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 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.

Nutrition Facts

1 each: 259 calories, 9g fat (0 saturated fat), 31mg cholesterol, 656mg sodium, 24g carbohydrate (0 sugars, 6g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

Originally published as Chili-Stuffed Peppers in Quick Cooking September/October 2000