cup uncooked instant brown rice
pound 90% extra lean ground beef
medium green peppers
cup shredded fat free mozzarella cheese (about 4 ounces)
Cook the rice without salt or butter according to the package directions.
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir 2 cups of the sauce and the rice in the skillet.
Cut each pepper in half lengthwise. Discard the seeds and white membranes. Place the pepper shells in a 17 x 11-inch roasting pan.
Spoon the beef mixture into the pepper shells. Pour the remaining sauce over the filled peppers. Cover the dish.
Bake at 400° F. for 45 minutes or until the peppers are tender. Top with the cheese. Let stand for 5 minutes or until the cheese is melted.
Serving Suggestion: Serve with a salad of romaine lettuce and cherry tomatoes drizzled with lowfat balsamic vinaigrette. For dessert, serve biscotti with prepared lemon curd for dipping.