Stuffed Peppers

4 medium size green peppers


1/2 lb ground beef, lean

1/2 cup chopped onion

1 cup canned tomatoes, drained

1 cup cooked long grain rice

1 TBL Worcestershire sauce

1/2 tsp Italian seasoning

1/3 tsp salt

dash pepper

1/4 cup soft breadcrumbs

vegetable cooking spray

1 cup canned tomato sauce

Slice off stem end of peppers, removed and discard seeds and membranes.

Blanch peppers 5 to 10 mins in boiling water. Drain Cook ground beef and

onion in nonstick skillet over medium heat until meat is browned,

stirring until meat crumbles. Drain and pat dry with paper towels.

Return meat mixture to skillet. add tomatoes cook until all liquid

evaporates.

Removed from heat, stir in rice and next four ingredients. Spoon 1/2 cup

portions of rice mixture into peppers, sprinkle evenly with breadcrumbs.

Place peppers in a baking dish coated with cooking spray. Bake at 350

for 20 mins or until lightly browned. Heat tomato sauce, spoon 1/4 cup

sauce over each pepper. yeild 4 servings serving size 1 stuffed pepper

carb 34 gm protein 15 gm fat 9 gm cals 272

fiber 3 gm sod 908 mg chol 33 mg

exchanges 2 starch 1 1/2 medium fat meat