Healthy Recipes

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Ingredients:
* 6 green bell peppers
* 1 tablespoon of SmartBalance Light Buttery Spread (no trans fat)
* Fat Free Cooking Spray (try Trader Joe’s fat-free olive oil spray)
* 1 cup chopped onion
* 1 cup chopped celery
* 2 cans (14.5 ounces) diced tomatoes
* 2 cans (8 ounces) tomato sauce
* 2 cloves garlic, crushed
* 2 teaspoon dried leaf oregano
* 1 teaspoon dried leaf basil
* 3 teaspoons salt, divided
* 1 teaspoon ground black pepper, divided
* 1 egg, lightly beaten
* 1 1/2 teaspoons Worcestershire sauce
* 1 1/2 pounds extra-lean ground beef
* 1 1/2 cups cooked brown rice
* Optional: shredded low-fat Cheddar cheese, about 1/2 to 3/4 cup

Directions:

Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 3 minutes. Drain peppers and set aside.
Spray pan generously with fat-free cooking spray and add in butter, and heat in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 2 teaspoons salt, and 1/2 teaspoon of pepper. Simmer for about 10 minutes.

In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 2 cups of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded low-fat Cheddar cheese just before peppers are done; bake until cheese is melted. Delicious!