Low Fat Beef Recipes

Ingredients:

4 large red, yellow or green
bell
peppers
1/2 lb extra-lean ground beef
1/2 cup finely chopped onion (about 1
1 medium )
2 tsp chili powder
1/2 tsp ground onion
1 can kidney beans, (16 ounces)
drained
1 can tomato puree, (15 ounces)
1 can chopped green, (4 ounces)
chilies, undrained

Instructions:

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

Preparation Time: 0:00

Servings: 4