Stuffed Peppers

Serves 4 / Serving size: 1/4 recipe

Ingredients
2 medium green bell peppers
1/4 cup chopped onion
1 Tbsp Smart Balance light spread
1/2 lb 96% lean ground beef
4 oz no-added-salt tomato sauce
1/2 cup cooked long-grain rice
1 tsp chili powder

Preparation

1. Preheat oven to 350° F. Cut peppers in half lengthwise and remove membrane and seeds.
2. In a large pot of boiling water, cook the scooped-out peppers for 5 minutes; remove and drain upside down.
3. In a large skillet over medium-high heat, sauté onion in margarine until tender. Add beef and brown; drain fat. Stir in tomato sauce, cooked rice, and chili powder; spoon into peppers.
4. Place in a 13 × 9 × 2-inch baking dish; pour water in bottom of dish to a depth of 1/4 inch. Bake for 15 minutes.

Courtesy: www.diabetes.org