Beef-Stuffed Peppers

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Category : Meat

Recipe : Beef-Stuffed Peppers

2 medium red bell peppers, halved and seeded
2 medium yellow bell peppers, halved and seeded
8 ounces lean ground beef (10% or less fat)
2 cups finely chopped tomatoes
1 cup finely chopped onions
1 cup finely chopped green bell pepper
3 egg whites
3 tablespoons plain dried bread crumbs
1/4 teaspoon salt
Freshly ground black pepper, to taste
1 cup tomato sauce (no salt added)
Fresh flat-leaf parsley sprigs, to garnish

Preheat oven to 400o F. Spray large shallow baking pan with nonstick cooking
spray.
Place red and yellow bell pepper halves, cut-side up, in large microwavable
baking dish with vented cover; microwave on Medium (70% power) 10 minutes,
until tender. Uncover; let stand until cool.
Meanwhile, in medium bowl, combine beef, tomatoes, onions, green bell pepper,
egg whites, bread crumbs, salt and black pepper.
Fill each cooked pepper half with an equal amount of beef mixture, pressing
mixture down and, with fork, making decorative ridges into top of mixture.
Place stuffed pepper halves, stuffed-side up, into prepared baking pan; bake
25-30 minutes, until beef mixture is lightly browned.
Pour tomato sauce over stuffed pepper halves; bake 15-20 minutes longer, until
sauce is bubbling and browned around edges. Serve garnished with parsley.

SERVING (2 STUFFED PEPPER HALVES) PROVIDES: 5 Vegetables, 1 3/4
Proteins, 1/4 Bread.

PER SERVING: 217 Calories, 7 g Total Fat, 2 g Saturated Fat, 35 mg Cholesterol,
284 mg Sodium, 23 g Total Carbohydrate, 5 g Dietary Fiber, 18 g Protein, 37 mg
Calcium .