Mexican Stuffed Peppers

Ingredients:

3 large red or green bell peppers, cut in half lengthwise and cored
2 teaspoons olive oil
1 lb ground beef
1 cup chopped red onion
1 cup chopped mushrooms
1 tablespoon ground cumin
1 tablespoon chili powder
½ teaspoon ground chipotle chili
½ teaspoon salt
¼ teaspoon cinnamon
½ cup canned tomato puree
4 ounces shredded sharp cheddar cheese
Chopped fresh cilantro leaves for garnish

Directions:
• Place the peppers cut side down in a microwave safe dish. Add 1 cup water, and cover with parchment or wax paper. Cover with plastic wrap. Microwave on high until the peppers are just starting to soften, 4 to 5 minutes. Carefully remove cover, drain off water and turn the peppers cut side up in the baking dish.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add beef and cook, crumbling with a wooden spoon until the meat is browned. Add onion and mushrooms and cook, stirring often, until the vegetables are softened. Stir in cumin, chili powder, chipotle, salt and cinnamon and cook until fragrant, about 30 seconds. Remove from heat and stir in tomato puree.
• Fill the peppers with the meat mixture. Top with cheese. Microwave the peppers in the baking dish, uncovered until the cheese is melted and the peppers are tender, 2 to 3 minutes. Serve warm topped with cilantro.

Makes 6 servings of one half pepper each; count each serving as 3 proteins.
Thanks to E.C. for bringing this recipe in!