Italian Stuffed Pepper

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
4	large	bell peppers -- any color
1	tablespoon	unsalted butter
1	large	shallot -- minced
1	large	clove garlic -- minced
1	pound	extra lean ground beef
1	cup	cooked rice
14 1/2	ounces	no salt added diced tomatoes with basil & garlic & oregano
8	ounces	no salt added tomato sauce
4 1/2	ounces	black olives -- sliced
1/2	cup	grated fresh Parmesan cheese
1	teaspoon	low sodium Worcestershire sauce
1/2	teaspoon	seasoned salt
1/4	teaspoon	seasoned pepper
1	teaspoon	Italian seasoning
1/4	cup	red wine

Heat oven to 350°F.

Cut tops off of peppers and remove seeds. Slice a bit of the bottom off if they won't stand up.

Spread half of the tomato sauce on the bottom of a casserole dish. Stand peppers up in sauce. Slice a bit off of the bottom of the peppers if they won't stand up straight.

Heat butter in large skillet. Add onions and cook until they start to soften.

Add ground beef and cook until no pink remains.

Add garlic and cook for 30 seconds. Add wine and deglaze the pan.

Add rice, tomatoes, remaining tomato sauce, olives, salt, pepper, Italian seasoning, 1/4 of the Parmesan, and Worcestershire sauce. Heat to boiling and let cook for 10 minutes or until liquid has reduces.

Stuff the peppers with filling placing any left over amounts around the peppers. Top with remaining cheese.

Cover and cook for 35 minutes.

Makes 4 servings.

Per Serving: 545 Calories; 29g Fat (48.7% calories from fat); 30g Protein; 39g Carbohydrate; 5g Dietary Fiber; 94mg Cholesterol; 758mg Sodium. Exchanges: 1 Grain (Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.