Stuffed Bell Peppers

 

Ingredients for 6 servings:
1. 3 large bell peppers, seeded and cut in half lengthwise
2. 1 1/2 cups fresh tomatoes, chopped
3. 1 tablespoon fresh cilantro, chopped
4. 1 jalapeno pepper, seeded and chopped
5. 1 garlic clove, finely minced
6. 1/2 teaspoon dried oregano leaves, divided
7. 1/4 teaspoon ground cumin
8. 8 ounces lean ground beef
9. 1 cup cooked brown rice
10. 2 egg whites
11. 2 tablespoons onions, finely chopped
12. 1/4 teaspoon salt
13. 1/8 teaspoon black pepper

Directions:
1. Preheat oven to 350.
2. Place steamer basket in large saucepan; add 1 inch water, being careful nto to let water touch bottom of basket. Place bell peppers in basket; cover. Bring water to a boil; reduce heat to medium. Steam peppers 8 to 10 minutes or until tender, adding additional water if necessary; drain.
3. Combine tomatoes, cilantro, jalapeno pepper, garlic, ¼ t oregano, and cumin in small bowl. Set aside.
4. Thoroughly combine beef, rice, egg white, onion, salt and black pepper in large bowl. Stir 1 C of tomato mixture into beef mixture.
5. Spoon filling evenly into pepper halves; place in 13X9 inch baking dish. Cover tightly with foil. Bake 45 minutes or until meat is browned and vegetables are tender. Serve with remaining tomato mixture.

Enjoy your meal!

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