Recipe by Jared and Becky
Stuffed Green Peppers

2 large green sweet peppers
Dash of Salt (optional)
3/4 lbs. ground beef, pork, lamb or Turkey Burger (this is what we use)
1/3 cup chopped onion
1 71/2 oz can cut up tomatoes
1/2 cup water
1/3 cup long grain rice (we used brown rice and it takes a lot longer to simmer)
1 Tbsp. Worcestershire sauce
1/2 tsp. dried basil or oregano, crushed
1/2 cup shedded cheese (we used swiss)

1. Halve sweet peppers lenthwise, removing stem ends, seeds, and membranes. Immerse sweet peppers into boiling water for 3 minutes. If desired, sprinkle insides with a dash of salt. Invert on paper towels to drain.
2. In a large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, W. sauce, basil or oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to boiling. Reduce heat. Simmer, covered, for 15 to 18 minutes or till rice is tender. Stir in 1/4 cup of cheese.
3. Fill peppers with meat mixture. Place in a 2-quart square baking dish along with any remaining meat mixture. Bake in a 375 degree oven about 15 minutes or till heated through. Sprinkle with the remaining 1/4 cup of cheese. Let stand for about 2 minutes or till cheese is melted. Makes 4 servings.

Nutrition facts per serving: 290 cal., 14 g total fat (6 g. sat fat), 61 mg chol., 494 mg sodium, 20 g carbo., 1 g fiber, 21 g pro. Using turkey burger will greatly reduce the fat content, and using brown rice will increase fiber.

This recipe was taken from the Better Homes and Gardens New Cook Book

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