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Chili-Stuffed Peppers

brunches & entertaining, main dishes, light meals, beef

4 large red; yellow or green
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)
1 can tomato puree; (15 ounces)
1 can chopped green; (4 ounces)
chilies; undrained

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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NOTES : easy

Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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