Good-For-You Stuffed Peppers

Tips

• Serving Suggestion: Serve with a salad of romaine lettuce and cherry tomatoes drizzled with lowfat balsamic vinaigrette.  For dessert, serve biscotti with prepared lemon curd for dipping.

Step 1

Cook the rice without salt or butter according to the package directions.

Step 2

Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir 2 cups of the sauce and the rice in the skillet.

Step 3

Cut each pepper in half lengthwise. Discard the seeds and white membranes. Place the pepper shells in a 17 x 11-inch roasting pan.

Step 4

Spoon the beef mixture into the pepper shells. Pour the remaining sauce over the filled peppers. Cover the dish.

Step 5

Bake at 400° F. for 45 minutes or until the peppers are tender. Top with the cheese. Let stand for 5 minutes or until the cheese is melted.