Chili-Stuffed Peppers(Low-Fat, Low Calorie) - cooking recipe

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)

Preparation

Heat oven to 350\u00b0.
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).