Beef-Stuffed Frying Peppers

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Category : Meat

Recipe : Beef-Stuffed Frying Peppers

Stuffed peppers are freezer and lunchbox friendly. Delicious hot or cold and
colorful as well, they're also perfect for a buffet supper or picnic.

Makes 4 servings

10 ounces lean ground beef (10% or less fat)
1 medium tomato, finely chopped
2 medium onions, finely chopped
1 medium yellow or red bell pepper, finely chopped
3 egg whites
3 tablespoons plain dried bread crumbs
1 tablespoon minced fresh oregano (or 1 teaspoon dried)
1/4 teaspoon salt
Freshly ground black pepper, to taste
4 large Italian frying peppers, halved lengthwise, and seeded
1 cup tomato sauce (no salt added)

Preheat the oven to 400o F. Spray a 13 x 9" baking dish with nonstick cooking
spray.
In a medium bowl, combine the beef, tomato, onions, bell pepper, egg whites,
bread crumbs, oregano, salt and black pepper; set aside.
Place the frying peppers in a microwavable baking dish. With a vented cover,
microwave on medium 6 minutes, until tender. Uncover and let cool. Fill the
pepper halves evenly with the beef mixture, pressing in the mixture lightly with
a fork. Place in the prepared baking dish and bake 25-30 minutes, until the
filling is slightly browned. Spoon 2 tablespoons of the tomato sauce over each
pepper half and bake 15-20 minutes more, until the sauce is bubbling and
slightly browned. Place 2 stuffed pepper halves on each of 4 plates and serve
hot or cold.

SERVING (2 STUFFED PEPPER HALVES) PROVIDES: 5 1/2 Vegetables, 2 1/4
Proteins, 1/4 Bread.

PER SERVING: 240 Calories, 8 g Total Fat, 3 g Saturated Fat, 44 mg Cholesterol,
294 mg Sodium, 23 g Total Carbohydrate, 4 g Dietary Fiber, 21 g Protein, 47 mg
Calcium