Wednesday, March 18, 2009

Low Cal Wednesday

I am seeing green. (Money) Oh that was yesterday sorry. We often cook with red and yellow peppers but very rarely do we use a green pepper. I liked this recipe because it spices it up a little and the hubby always likes spicy. It just happened to be low cal also. I found this recipe in a Light&Tasty Magazine. Two stuffed pepper halves equals 268 calories. If you are watching your salt you will notice this recipe has no salt.

South-of-the-Border Stuffed Peppers

1 pound lean ground beef
2/3 cup chopped sweet red pepper
1/2 cup chopped onion
2 garlic cloves, minced
1 3/4 cups chopped seeded tomatoes,
4 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 cup water
4 medium green peppers
2 tablespoons reduced-fat sour cream
2 tablespoons shredded cheddar cheese
2 green onions, chopped
4 grape tomatoes, halved, optional

In a large nonstick skillet, cook the beef, red pepper, onion and garlic over medium heat until meat is no longer pink: drain. Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in water. Bring to a boil. Reduce heat: simmer, uncovered, for 5 minutes.
Cut green peppers in half lengthwise; remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water. Spoon about 1/3 cup beef mixture into each pepper half.
Place in 13-in. x 9in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 350 for 25-30 minutes or until peppers are crisp-tender and filling is heated through.
Top with the remaining chopped tomatoes. Garnish with sour cream, cheese and grape tomatoes if desired.


Mary said...

This looks pretty good for low-cal. I'll have to give it a try.

teresa said...

I LOVE stuffed peppers, what a great idea!