Mexican-style Overstuffed Peppers

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Makes 4 servings (½ pepper per serving)

Ingredients

 * 10 ounces 93% extra-lean ground beef
 * ½ cup finely chopped onion
 * 1 can (4 ounces) mild chopped green chilies
 * ½ cup frozen corn kernels
 * ¼ cup cornmeal
 * ½ of 8-ounce can tomato sauce, divided use
 * ½ teaspoon ground cumin
 * ½ teaspoon salt
 * 2 large green bell peppers, split in half lengthwise, seeds and stem removed (about 8 ounces each)
 * 2 ounces shredded, reduced-fat sharp cheddar cheese (⅔ cup)

Directions

 * 1) Preheat oven to 375°F.
 * 2) Heat a medium nonstick skillet over medium-high heat until hot.
 * 3) Cook beef until browned.
 * 4) Remove skillet from heat and drain beef on paper towels.
 * 5) Return beef to skillet.
 * 6) Add onion, chilies, corn, cornmeal, ¼ cup tomato sauce, cumin and salt. Mix well.
 * 7) Arrange peppers, cut side up, in a 12 x 8-inch baking pan.
 * 8) Spoon equal amounts of the beef mixture into each pepper half.
 * 9) Spoon remaining ¼ cup tomato sauce evenly over each pepper half. Pepper halves will be very full.
 * 10) Bake, uncovered, 35 minutes or until peppers are tender.
 * 11) Sprinkle each pepper half with equal amounts of the cheese (cheese does not have to melt).
 * 12) Serve immediately or cool and freeze.
 * 13) To freeze, place each pepper half in 1-quart freezer resealable plastic food storage bags.
 * 14) Release any excess air from bags and seal.
 * 15) Freeze bags flat for easier storage and faster thawing.
 * 16) To reheat, open the food storage bag and place on a microwave-safe plate.
 * 17) Cook on high for 3 to 3½ minutes or until hot.
 * 18) Remove from bag and place on plate.

Nutritional information
Per serving:
 * Cal.: 232 | Cal. from Fat: 32% | Total Fat: 8g | Sat 5g | Carb.: 19g | Protein: 21g | Chol.: 36mg | Sodium: 704mg | Fiber: 4g
 * Dietary exchanges: 1 starch | 1 vegetable | 2 meat | ½ fat