Chili-Stuffed Peppers

By moninikole

Ingredients

• 6 medium peppers
• 1 pound lean ground beef
• 1/2 c. Chopped onion
• 1 15 oz. can kidney beans, undrained
• 1 10 oz. can Rotel, undrained
• 1 t. Chili powder
• 1/2 t. Salt
• 1/4 t. Pepper
• 1/4 t. Cayenne pepper
• 3/4 c. Reduced fat cheddar cheese

Preparation

Step 1

Cut tops off peppers and remove seeds. In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add 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 degrees for 45 min. Convection oven.