Stuffed Peppers

2		Red Bell Pepper - Fresh,s Medium
1  tablespoon		Natural Oils Extra Virgin Olive Oil
8  ounces		Ground Beef - 15% Fat - Pan Browned
1/2  cup		Yellow Onion - Fresh, Chopped
1/2  cup		Kraft Finely Shredded Mild Cheddar Cheese
1  dash		Tabasco Brand Pepper Sauce
1  dash		Cayenne Chili Pepper - Dried, Ground
1  pinch		Morton Table Salt - Iodized
1  tablespoon		Parsley - Dried
2  teaspoons		Heller Chili Powder
1  teaspoon		Ground Leaves Marjoram

Tip: For nutritional information on all the ingredients in Stuffed Peppers just click on each ingredient name. Then adjust the serving size for any Stuffed Peppers ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cut off the tops of peppers an slice each in halg lengthwise. Remove seeds and membranes. Place peppers in a large saucepan and cover with water. Bring to a boil, and reduce heat to simmer 3 minutes. Romove from water, drain and set aside to cool.

Preheat over to 375ºF. Grease baking dish. Spray or brush the outside of each pepper with olive oil. Lay the pepper shells in the bottom of the dish.

In a large skillet, heat olive oil over medium heat. Add onions and saute until translucent. Add the beef and continue to cook, stirring occasionally, until beef is cooked and liquids are gone. Reduce to low heat.

Add remaining ingredients except for 3 tbsp of cheddar cheese. Stir over low heat until cheese is melted. Spoon mixture evenly into pepper halves. Top each with remaining cheddar. Bake 30 minutes, then remove from oven and let stand 7 minutes before serving.