Stuffed Peppers

Serves: 6
Total Calories: 327


6 medium green peppers
2 teaspoons kosher salt
3 quarts water
3/4 cup sliced onion
2 tablespoons polyunsaturated margarine
2 (8-ounce) cans tomato sauce
1 (8-ounce) can diced tomato
1/4 cup lemon juice
3 tablespoons honey
1 1/2 teaspoons kosher salt
1/2 cup chopped onion
1 pound extra lean ground beef
1 cup cooked rice
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons Worcestershire sauce


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.

Nutritional Facts:

Serves: 6
Total Calories: 327
Calories from Fat: 36

This Stuffed Peppers recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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