From BH&G's Family Favorites Made Lighter
2 large green peppers
8 oz. lean ground beef
1/3c. chopped onion (1 small)
2 medium tomatoes, peeled and cut into wedges
1/2c. long grain rice
1/2c. water
2t. worcestershire sauce
1/2t. dried basil or oregano, crushed
1/4t. pepper
1/2c. shredded lower-fat cheese (2 oz.)
Halve peppers lengthwise and remove stem ends, seeds, and membranes. Immerse peppers into boiling water for 3 min. Invert onto paper towels to drain well. In a large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in tomatoes, uncooked rice, water, worcestershire sauce, basil or oregano, and pepper. Bring to boiling; reduce heat. Cover and simmer for 15-18 min. or till the rice is tender. Stir in half of the cheese. Spoon meat mixture into peppers. Place peppers in an 8x8x2-inch baking dish. Spoon any remaining meat mixture into baking dish. Bake uncovered at 375℉ for about 15 min. or till heated through. Sprinkle with remaining cheese.
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