Categories: beef

Ingredients

• 1 pound ground beef
• 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 bell 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, 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 bell peppers in half lengthwise; remove seeds. Place in an ungreased shallow 3 qt. microwave-safe dish; add remaining water.

4. Cover and microwave on high for 8-10 minutes or until crisp tender. Drain; fill each pepper half with 1/3 cup beef mixture.

5. Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired.

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