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
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.