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Meat - Lamb Stuffed Peppers

Source of Recipe

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List of Ingredients

4 medium green bell peppers
1/2 lb. lean ground lamb
1/4 c. chopped onion
1 c. cooked brown or white rice
1 8oz. can tomato sauce
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. dried oregano
1/8 tsp. freshly ground pepper


Recipe

Preheat the oven to 350.
Coat an 8" square/round baking dish with cooking spray.
Cut a thin slice from the stem end of each pepper.
Remove all the insides.
Cook the peppers in a large pot of boiling water for 5 minutes.
Drain and set aside.
Use a large non stick frying pan to saute the lamb and onion
over a medium/high heat for 5 minutes, until the lamb is
browned and the onion is tender. Drain off the fat.
Stir in the rice, 1/2 c. of the tomato sauce, garlic, salt,
oregano, and pepper.
Fill the peppers evenly.
Stand the peppers upright in the baking dish.
Top with the remaining tomato sauce.
Cover with foil and bake for 40 minutes.
Uncover and bake for an additional 10 - 15 minutes.
Makes 4 servings.

Nutritional info per 1 pepper serving:
Calories: 242, Fat: 10g, Chol: 45mg, Sod: 702mg, Carb: 25g, Diet Fbr: 3g, Sugars: 7g, Prot: 15g
Diabetic exchanges: 1 Starch, 2 Vegetable, 1 Medium-Fat Meat, 1 Fat