Low Fat Chili-Stuffed Peppers Recipe

Low Fat Chili-Stuffed Peppers Recipe

Ingredients

• 4 large red, yellow or green
• bell
• peppers
• 1/2 pound extra-lean ground beef
• 1/2 cup finely chopped onion about 1
• 1 medium
• 2 teaspoons chili powder
• 1/2 teaspoon ground onion
• 1 can kidney beans (16 ounces)
• drained
• 1 can tomato puree (15 ounces)
• 1 can chopped green (4 ounces)
• chilies, undrained

Method

1. Heat oven to 350 degrees.
2. Cut bell peppers lengthwise in half.
3. Remove seeds and membranes.
4. Place peppers, cut sides up, in rectangular baking dish, 13 X 9 X 2 inches.
5. Cook ground beef and onion in 10-inch nonstick skillet over medium heat, stirring occasionally, until beef is brown; drain.
6. Stir in remaining ingredients.
7. Heat to boiling; reduce heat.
8. Cover and simmer 10 minutes, stirring frequently.
9. Divide beef mixture evenly among peppers.
10. Cover and bake 40 to 45 minutes or until peppers are tender.

SERVINGS (2 PEPPER HALVES EACH).

MICROWAVE DIRECTIONS: Prepare peppers as directed above-except place in rectangular microwavable dish, 13 X 9 X 2 inches.

1. Crumble ground beef into 3-quart microwavable casserole.
2. Add onion.
3. Cover loosely and microwave on high 2 to 4 minutes, stirring after 2 minutes, until beef is no longer pink; drain.
4. Stir in remaining ingredients.
5. Cover tightly and microwave 5 to 7 minutes, stirring after 3 minutes, until boiling.
6. Divide beef mixture evenly among peppers.
7. Cover tightly and microwave 10 to 12 minutes, rearranging peppers after 5 minutes, until peppers are tender.
8. Let stand covered 5 minutes.

Full List of Low-Fat Recipes
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