Stuffed Green Peppers

I've had some long-time readers ask why I've dropped the step-by-step instructions on the recipes, and the honest answer was that I was trying to get a lot of recipes up in a hurry. I'll begin to update the recipes as I make them again so look for the changes.

In the meantime, here's a requested recipe, including step-by-step instructions, although I completely forgot to take a photo of the finished product because I was hungry!

Stuffed Green Peppers: 415 Calories for 2 halves

1 large green peppers, cut in half from top to bottom
seeds and stem removed, 24 calories
1/2 cup browned ground chuck, drained and rinsed if
desired, 170 calories
1/2 cup cooked brown rice, 108 calories
1/2 cup marinara sauce, 40 calories
1/4 cup chopped onion, 8 calories
2 cloves garlic, minced, 4 calories
1/4 cup Kraft 2% Mexican blend grated cheese, 80 calories

Brown the meat. Add onion and garlic and saute till onion is translucent. The photos are for multiple servings so the amount in the pan doesn't reflect the recipe single-serving amounts.



Drain the meat well, and if you're looking to further reduce the fat calories, rinse briefly in hot water.

Season as desired with salt and pepper.

Place your peppers cut side down in a casserole and add a 1/4" of water. Microwave for 5-8 minutes or till crisp-tender

Drain the water from the casserole. Add 3/4 of the marinara sauce to the bottom of the casserole. Reserve 1/4 of it.

Place peppers cut side up in sauce. Sprinkle salt on inside of peppers.

Combine the meat mixture with the rice, stirring well. Add the reserved marinara.

Divide the mixture between the peppers evenly.

Top the peppers with the cheese and bake at 350° till heated throughout and the cheese is melted and bubbly.