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Polka Dot Peppers




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serves 4
*Freezes Well





List of Ingredients



• 1/2 cup chopped onion
  
• 1 1/2 cups (5 ounces) shredded loose-packed frozen hashbrowns
  
• 1 cup (5 ounces) diced lean cooked roast beef
  
• 1 3/4 cups (one 15-ounce can) Hunt's Tomato Sauce
  
• 1/3 cup (1 1/2 ounces) shredded Kraft reduced-fat Cheddar cheese
  
• 1 teaspoon dried parsley flakes
  
• 1 tablespoon Brown Sugar Twin
  
• 1 cup (one 8-ounce can) whole-kernel corn, rinsed and drained
  
• 4 (medium-sized) green bell peppers
  






Instructions



1. Preheat oven to 375 degrees. In a large skillet sprayed with butter-flavored cooking spray, saute onion, potatoes, and roast beef for 5 minutes. Add tomato sauce, Cheddar cheese, parsley flakes, and Brown Sugar Twin. Mix well to combine. Stir in corn. Lower heat and simmer for 10 minutes. Meanwhile, cut top off green peppers and remove membrane. Place peppers in a large saucepan with water. Cook over medium heat for 10 minutes. Drain. Place green peppers in an 8-by-8-inch baking dish. Evenly spoon meat mixture into green peppers. Bake for 30 to 35 minutes. Place dish on a wire rack and let set for 5 minutes.
   






Final Comments


HINT: If you don't have leftovers, purchase a chunk of lean cooked roast beef from your local deli.

Each serving equals:
HE: 3 Vegetable, 1 3/4 Protein, 3/4 Bread, 2 Optional Calories
****************************************
220 Calories, 4gm Fat, 17gm Protein, 29gm Carbohydrate,
765mg Sodium, 100mg Calcium, 5gm Fiber
****************************************
DIABETIC: 3 Vegetable, 1 1/2 Meat, 1 Starch

"Corn... On & Off the Cob Cookbooklet, page 47."