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Peppers Stuffed with Spanish Rice

MyCookbook Recipe Database
MyCookbook Member: rystock
Recipe Category: Poultry
Recipe Preparation Level: moderate
    2 large green bell peppers,cored
    8 oz leanest ground turkey or beef
    1/2 c chopped onions
    1 c cooked brown rice
    1 c recipe-style stewed tomatoes(with juice)
    2 Tbsp tomato paste
    1 Tbsp worcestershire sauce
    1/2 tsp dried basil
    1/4 tsp salt
    1/4 tsp ground black pepper
    1/4 c(1 oz) finely shredded low-fat cheddar cheese

    Bring water in large saucepan to boil. Meanwhile,cut
    peppers lengthwise in half. Remove and discard stems,seeds and membranes. Carefully,place the peppers in boiling water for 3 minutes. Using a slotted spoon,remove the peppers and invert onto paper towels to drain well. Preheat oven to 375. Lightly spray an unheated large skillet with nonstick cooking spray. Add meat and onions. Cook over medium heat until the meat is no longer pink,
    stirring occasionally. Stir in the rice, undrained
    tomatoes,tomato paste,worcestershire,basil,salt and
    pepper. Cover and simmer for 10 minutes,stirring
    occasionally. Place the pepper in 8" baking dish. Spoon meat mixture into pepper shells. Sprinkle cheese on top. Bake about 10 minutes or until heated

    Serves 4;171 cal;3g fat;31mg chol

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