Stuffed Peppers

Adapted from CooksAid.com

Nutrition Facts

Serving Size	½ of recipe
Calories	271
Total Fat	7 g
Saturated Fat	3.5 g
Sodium	908 mg
Total Carbohydrate	36 g
Dietary Fiber	4.5 g
Protein	17 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Cooking spray
White onion, chopped	¼
Garlic clove, minced	1
Jalapeno, minced (optional)	½
90% lean ground sirloin	½ pound
Uncooked white rice	¼ cup
Reduced-sodium chicken broth	½ cup
Tomato sauce	½ cup
Grated Parmesan cheese	2 + 2 tablespoons
Freshly ground pepper to taste
Large egg, lightly beaten	1
Large green bell peppers, cut in half with seeds and membranes removed	2

Directions
Preheat oven to 400°F.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, garlic, and jalapeno to pan, and sauté 3-4 minutes, until onion is tender. Add beef and cook 5-7 minutes, breaking with a spatula as it cooks, until browned. Add rice and sauté 1 minute, stirring constantly. Add broth, bring to a boil, cover, reduce heat, and simmer 10 minutes. Remove from heat.
Combine rice mixture, tomato sauce, 2 tablespoons cheese, and pepper in a large bowl. Let cook 1-2 minutes, and then stir in egg.
Arrange pepper halves, open-side up, on a large baking dish and spoon even amounts of rice mixture into peppers. Bake 15 minutes then sprinkle with remaining cheese, cover, and bake another 10-15 minutes, until cheese melts.

Exchanges
3.5 lean meats; 1 vegetable; 1 starch

Side Suggestions: Tossed Salad

Side Suggestions:

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