| Ingredients |
| large peppers, any colour |
4 |
|
| extra lean ground beef |
1/4 lb |
113 g |
| onions, chopped |
1 cup |
250 ml |
| minced garlic |
1 tbsp |
15 ml |
| oregano |
1 tbsp |
15 ml |
| egg whites |
2 |
|
| cooked rice |
1 1/2 cups |
375 ml |
| salsa for stuffing |
1/2 cup |
125 ml |
| parmesan cheese |
|
| Directions |
| Step 1 |
Cut tops of peppers and remove seeds. Place in boiling water for 3 to 5 minutes. |
| Step 2 |
Add beef to a non-stick frying pan when partially cooked add onions, garlic, oregano, salsa, egg whites and rice. |
| Step 3 |
In a baking dish, stuff peppers with mixture and top with salsa* and parmesan cheese. Cover with foil and bake at 350 F for 20 to 30 minutes. |
| Step 4 |
* May also use tomato sauce |
| Submitted by: |
Hal Johnson and Joanne McLeod |
|
