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Beef-stuffed peppers

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Ingredients/Components

chopped onion - 1/4 c
chili powder - 1 tsp
ground round - 1 lb
vegetable cooking spray - 1 item
frozen whole kernel corn - 1 c
medium size green peppers - 5 item
low sodium Worcestershire sauce - 1 tsp
reduced calorie catsup - 1/3 c
shredded reduced fat sharp Cheddar cheese 2 oz - 1/2 c

How to make beef-stuffed peppers:

Cook corn according to package directions, omitting salt and fat; drain and set aside. Cut tops off peppers and remove seeds. Chop tops; set aside. Cook peppers in boiling water 5 minutes. Drain peppers and set aside.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add ground round, onion and chopped pepper; cook until beef is browned and vegetables are tender, stirring to crumble. Drain mixture; pat dry with paper towels. Wipe drippings from skillet with a paper towel.

Return mixture to skillet; stir in corn, cheese and remaining ingredients. Spoon mixture evenly into peppers; place peppers in a shallow baking dish. Add hot water to dish to a depth of 1/2 inch. Bake at 350° for 15 to 20 minutes or until thoroughly heated. Yield: 5 servings (235 calories and 28% fat per serving).

Recipe categories: Main dish, One Dish meal, Peppers.

Rating:

3.2

Average rating: 3.2, total votes: 6

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