Chili-Stuffed Peppers

Ingredients

• 1 pound ground beef 90% lean ( )
• 10 ounces tomatoes diced green undrained canned
• 0.3 teaspoon ground pepper 
• 16 ounces chili beans sauce undrained canned
• 1 teaspoon chili powder 
• 6 medium bell pepper green
• 0.5 cup onion chopped
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 0.8 cup cheddar cheese shredded

Equipment

• frying pan
• oven
• baking pan

Directions

1. Cut tops off peppers and remove seeds.
2. Place peppers in a large kettle and cover with water. Bring to a boil; cook until crisp-tender, about 3 minutes.
3. Drain and rinse in cold water; set aside.
4. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
5. Add the beans, tomatoes, chili powder, salt if desired, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
6. Spoon meat mixture into peppers; place in an ungreased 3-qt. baking dish. Cover and bake at 350° for 20-25 minutes or until heated through.
7. Sprinkle with cheese.