Total Calories: 327
Remove the tops, seeds and veins in the peppers. Cook the peppers in salted boiling water for 3 minutes, plunge into ice water, drain and reserve.
Saute the sliced onions in 1 tablespoon of margarine until translucent. Add 1 can of tomato sauce, diced tomatoes, lemon juice, honey and ¼ teaspoon kosher salt to a 2 quart casserole.
Melt the remaining margarine in a sauté pan and brown the ground meat and chopped onion over medium heat. Drain off the excess fat. Stir in the remaining tomato sauce, rice, remaining kosher salt, pepper and Worcestershire sauce.
Spoon the meat mixture into the green peppers. Stand the peppers in the casserole, cut side up. Bake at 400 degrees for 30 minutes. Spoon the sauce in the casserole over the peppers before serving.
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