Serves: 6
Total Calories: 327

6 medium green peppers
2 teaspoons kosher salt
3 quarts water
3/4 cup sliced onion
2 tablespoons polyunsaturated margarine
2 (8-ounce) cans tomato sauce
1 (8-ounce) can diced tomato
1/4 cup lemon juice
3 tablespoons honey
1 1/2 teaspoons kosher salt
1/2 cup chopped onion
1 pound extra lean ground beef
1 cup cooked rice
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons Worcestershire sauce

Remove the tops, seeds and veins in the peppers. Cook the peppers in salted boiling water for 3 minutes, plunge into ice water, drain and reserve.

Saute the sliced onions in 1 tablespoon of margarine until translucent. Add 1 can of tomato sauce, diced tomatoes, lemon juice, honey and ¼ teaspoon kosher salt to a 2 quart casserole.

Melt the remaining margarine in a sauté pan and brown the ground meat and chopped onion over medium heat. Drain off the excess fat. Stir in the remaining tomato sauce, rice, remaining kosher salt, pepper and Worcestershire sauce.

Spoon the meat mixture into the green peppers. Stand the peppers in the casserole, cut side up. Bake at 400 degrees for 30 minutes. Spoon the sauce in the casserole over the peppers before serving.

Nutritional Facts:

Serves: 6
Total Calories: 327
Calories from Fat: 36

More Recipes from the The Happy Heart Cookbook Cookbook:
Beef and Spinach Rice
Chili
Stuffed Cabbage
Stuffed Romaine
Baked Stuffed Eggplant
Madrileno Cheese Stuffed Eggplant
Lima Brisket
Lima Bake
Meatloaf
Stuffed Peppers
Sweet and Sour Meatballs
Special Hash
Zucchini Lasagna
Roast Beef Tenderloin
Beef with Pea Pods and Oyster Sauce
Beef Teriyaki
Steak with Faro
Stuffed Flank Steak
Beef Stroganoff
Beef Bourguignon
Sweet and Sour Brisket
Goulash
Braised Beef in Red Wine Sauce
Braised Beef Shanks
Beef Stew
Plum and Apricot Tzimmes
London Broil
Braised Beef Short Ribs
Grilled Hanger Steak