Email to Rick Ashford      

Recipe Categories: awsum34's HOME PAGEAPPETIZER---DIPS--SPREADS APPETIZERS BBQ BBQ----GRILL BBQ----Rubs--Sauces BBQ----Tips BEEF BEVERAGES BREAD BreadMachine BREAKFAST CAKES--BROWNIES--CUPCAKES CAKESandPIES Camping--Recipes--and--Tips CANDY CASSEROLE------PORK CASSEROLE------POULTRY CASSEROLE----BEEF CASSEROLE----SEAFOOD CASSEROLES CHEESECAKES CHINESE COOKIES CROCKPOT DESSERTS EGGS FISHandSEAFOOD FREEZER---TREATS FRUIT GEORGE-FOREMAN-GRILL-COOKING ITALIAN JELLYandJAMS LeftOvers LOWFAT MARINADES MEATS Mexican MICROWAVE--COOKING MISCELLANEOUS MUFFINS ONE-SKILLET-RECIPES PASTA PASTRIES PIES PIZZA PORK POTATOES POULTRY PUDDINGS--CUSTARDS Quick---Recipes RESTAURANT--LINKS RICE SALADandDRESSING SALSA SANDWICHES SAUCES SMOOTHIE SNACKS SOUPSandSTEWS SPICES TAILGATING THANKSGIVING TIDBITS---You-Need-To-Know TipsandMeasurements USEFUL--WEBSITES VEGETABLES VEGETARIAN

Stuffed Peppers




Source of Recipe


*


Recipe Introduction


4 servings
6 points per serving


List of Ingredients




4 medium Green peppers
1 cups rice, cooked
8 ounces lean ground beef
1/2 cups Onions, chopped
8 ounces Tomato sauce
1 cups Cheese, mozzarella, low fat shredded

Recipe



In large skillet sprayed with nonstick cooking spray brown beef and onions. Drain.

In large bowl combinedbeef mixture, tomato sauce and rice. Spoon evenly into peppers.

Place peppers in a spraed casserol dish and bake at 350° for 20 minutes.

Sprinkle cheese evenlyover peppers and bake for 5 additional minutes or until cheese is melted.