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Southwest-style Stuffed Peppers

Chili peppers and cumin spice up these stuffed peppers.

Ingredients:
2 large green sweet peppers
8 ounces lean ground beef
1/4 cup chopped onion
1 14 1/2-ounce can low-sodium tomatoes, undrained and cut up
1/2 cup water
1/3 cup long grain rice
1 4 1/2 ounce can diced green chili peppers, drained
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
1 cup loose-pack frozen whole kernal corn
2 tablespoons shredded reduced-fat cheddar cheese

Directions:
1. Halve sweet peppers lengthwise, removing stem ends, seeds and membranes. Immerse sweet peppers into boiling water for 3 minutes. Invert on paper towels to drain well.
2. In a lage skillet, cook ground beef and onion until meat is brown and onion is tender. Drain off fat. Stir in indrdained tomatoes, water, uncooked rice, chili peppers, chili powder, garlic salt, and cumin. Bring to boiling. Stir in corn, Return to boiling; reduce heat. Simmer covered, for 15 to 18 minutes or until rice and corn are tender.
3. Place pepper halves in a 2-quart square baking dish. Spoon meat mixture into peppers. Spoon any remaining meat mixture into the dish around the peppers. Bake peppers, covered, in a 375 degree oven for 20 minutes or until heated through. Uncover; sprinkle with cheese. Bake 2 minutes more. Makes 4 servings.

Nutritional Information:
238 calories, 7 g total fat (3g saturated fat), 38 mg cholesterol, 406 mg sodium, 30 g carbohydrates, 2 g fiber, 15 g protein
Exchanges:
1 1/2 starch, 1 medium-fat meat, 2 vegetable


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