Chili Stuffed Peppers

Serving Size : 4
Ingredients

for prepare Chili Stuffed Peppers

:

Amount	Measure	Ingredient - Preparation Method
4	large	red - yellow or green
bell peppers chili stuffed 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 chili stuffed peppers
1	can	tomato puree - (15 ounces)
1	can	chopped green - (4 ounces)

Heat oven to 350 degrees. Cut bell peppers lengthwise in half. Remove seeds and membranes. Place peppers, cut sides up, in rectangular baking dish, 13 X 9 X 2 inches. Cook ground beef and onion in 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 40 to 45 minutes or until peppers are tender. 4 SERVINGS (2 PEPPER HALVES EACH). MICROWAVE DIRECTIONS: Prepare peppers as directed above--except place in rectangular microwavable dish, 13 X 9 X 2 inches. Crumble ground beef into 3-quart microwavable casserole. Add onion. Cover loosely and microwave on high 2 to 4 minutes, stirring after 2 minutes, until beef is no longer pink; drain. Stir in remaining ingredients. Cover tightly and microwave 5 to 7 minutes, stirring after 3 minutes, until boiling. Divide beef mixture evenly among peppers. Cover tightly and microwave 10 to 12 minutes, rearranging peppers after 5 minutes, until peppers are tender. Let stand covered 5 minutes.

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