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 350F.

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.

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