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Categories:Viewed: 97 - Published at: 3 years ago
Ingredients
- 4 large red, yellow or green bell peppers
- 1/2 lb. extra lean ground beef
- 1/2 c. finely chopped onion (1 medium)
- 2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1 (16 oz.) can kidney beans, drained
- 1 (15 oz.) can tomato puree
- 1 (4 oz.) can chopped green chilies (undrained; optional)
Method
- Heat oven to 350°.
- Cut peppers lengthwise in half.
- Remove seeds and membranes.
- Place peppers, cut side up, in rectangular baking dish (13 x 9 x 2-inch).
- Cook ground beef and onion in a 10-inch nonstick skillet over medium heat, stirring occasionally, until beef is brown.
- Drain.
- Stir in remaining ingredients.
- Heat to boiling.
- Reduce heat; cover and simmer 10 minutes, stirring frequently.
- Divide beef mixture evenly among peppers.
- Cover and bake for 40 to 45 minutes, or until peppers are tender.
- Yields 4 servings (2 pepper halves each).
