beef substitute like "Gimme Lean"
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| 2-3 | |
large | |
green bell peppers | |
| 1/4 | cup | onion, chopped | |||
| 8 | ounces | lean ground beef or beef substitute like "Gimme Lean" |
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| 1 | 14.5-ounce can | tomatoes, undrained and cut up | |||
| 1/2 | cup | water | |||
| 1/3 | cup | long grain rice | |||
| 1 | 4.5-ounce can | diced green chili peppers | |||
| 4 | tablespoons | chili powder | |||
| 1/2 | teaspoon | garlic salt | |||
| 1 | teaspoon | ground cumin | |||
| 1 | cup | loose-pack frozen whole kernel corn | |||
| 2 | tablespoons | shredded reduced-fat cheddar cheese | |||
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| Halve sweet peppers lengthwise, removing stem ends, seeds, and
membranes. Immerse peppers into boiling water for 3 minutes. Invert on paper
towels to drain well. In a large skillet cook ground beef and onion until meat is brown and onion is tender. Drain off fat. stir in undrained tomatoes, water, uncooked rice, chili peppers, chili powder, garlic salt, and cumin. Bring to boiling. Stir in corn. Return to boiling; reduce heat. Simmer, covered, for 15 to 18 minutes or until rice and corn are tender. Place pepper halves in a 2-quart square baking dish. Spoon meat mixture into peppers. Spoon any remaining meat mixture into the dish around the peppers (or make an additional bell pepper). Bake peppers, covered, in a 375 degree oven for 20 minutes or until heated through. Uncover; sprinkle with the cheddar cheese. Bake for 2 minutes more or just until cheese is melted. Makes 4 servings. Per serving: 238 Calories.; 15g protein; 7g Total Fat; 30g Carbs; 406mg Sodium; 2g Fiber |
