Stuffed Peppers

Methods/steps

Preheat oven to 350 degrees. Slice off the tops of the peppers, remove seeds and membranes, wash under cold water and set aside. Coat a nonstick skillet with cooking spray, saute onions and ground meat until brown. Add parsley, garlic, basil, salt, pepper, cayenne and Worcestershire sauce. Cook for about 3 minutes, continuing to stir. Drain the chopped tomatoes and add to the mixture. Cook for 5 minutes, continuing to stir. Add the cooked rice and continue to cook over low heat for another 5 minutes. Stuff the peppers with the mixture and place them in a baking dish ( add 1" of water to the dish). Evenly spoon tomato sauce over tops of peppers. Cover the dish with foil. Bake for 45 minutes. Remove foil and allow tops to brown for 5-10 minutes.

Nutrition Information per serving:
289 Calories; 2g Fat (12.3% calories from fat); 11g Protein; 22g Carbohydrate; 4g Dietary Fiber; 21mg Cholesterol; 699mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Vegetable; 0 Fat; 0 Other Carbohydrates.