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Garden Fresh Stuffed Bell Peppers

Thursday, January 01, 2004
Categories:
Entree
Yield:
5 servings
Ingredients:
Olive oil cooking spray1 cup chopped onion
3 cloves garlic, minced
1 can (14.5 ounces) diced plum tomatoes
1 stalk celery, diced
1/4 cup chopped fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup egg substitute
2 1/2 cups rice, cooked in beef broth
1/2 pound 93% fat-free ground beef
3 tablespoons grated cheese blend (Parmesan, Romano and asiago), divided use
5 bell peppers, tops removed and seeded
Directions:
Preheat oven to 350° F. Spray a large skillet with olive oil cooking spray. Heat over medium-high heat. Sauté onion and garlic 5 minutes, or until onion starts to turn clear. Add tomatoes, celery, parsley, basil, oregano, salt and pepper. Reduce heat to low. Simmer 10 minutes. Transfer tomato mixture to a large mixing bowl. Blend in egg substitute, rice, ground beef, and 2 tablespoons cheese blend. Fill each pepper with approximately 1 cup stuffing mixture. Place in a 7- x 11-inch baking dish. Bake 1 hour, sprinkling with remaining cheese during last 5 minutes of cooking time.
Nutrition Facts:
272 calories, 33g carbohydrate, 18g protein, 5.4g fat, 2.4g saturated fat, 28mg cholesterol, 4.5g dietary fiber, 793mg sodium
Source:
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