Southwest Stuffed Peppers

By aarrington

Ingredients

• 1 lb. lean ground beef
• 2/3 C chopped sweet red pepper
• 1/2 C chopped onion
• 2 garlic cloves, minced
• 1-3/4 C chopped seeded tomatoes, divided
• 4 tsp. chili powder
• 1 tsp. cornstarch
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1/4 tsp. cayenne pepper
• 1-1/2 C water, divided
• 4 medium green (or red) peppers
• 2 T sour cream
• 2 T shredded cheddar cheese
• 2 green onions, chopped
• 4 grape tomatoes, halved, optional

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 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.
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.
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.
Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired. Yield: 4 servings.