Source: dLife

Green bell peppers stuffed with a mixture of rice, ground beef and vegetables.

Servings

2 fresh tomatoes , chopped, about 1 cup
1 tsp fresh cilantro , chopped
1 whole jalapeno pepper , seeded and chopped (optional)
0.5 medium garlic cloves , finely minced
0.5 tsp oregano leaves , divided
0.25 tsp ground cumin
6 oz ground beef, extra lean, raw
0.5 cup cooked long grain brown rice
0.25 g liquid egg substitute (or 2 egg whites)
2 tbsp fresh chopped onion
0.25 tsp salt
0.12 tsp black pepper
2 large green bell peppers , seeded and cut in half lengthwise

1 Make the salsa: in a small bowl combine the tomatoes, cilantro, jalapeño pepper, if desired, garlic, 1/4 teaspoon oregano and cumin. Set aside.
2 Make the filling: in a large bowl combine beef, rice, egg substitute, onion, salt and black pepper thoroughly. Stir in the 2/3 cup of tomato salsa. Spoon the filling into the pepper halves.
3 Using nonstick cooking spray take 4 (12 X 12-inch) heavy-duty foil sheets and spray, then place each pepper half on the foil sheet and double fold the sides and ends of foil to seat it as a packet, then place the packets on the baking sheet.
4 Bake the pepper packets at 350 degrees F for 45 minutes or until the meat is browned and the vegetables tender. Remove from oven and open one end of each packet carefully to allow the steam to escape. Then open the packets completely and serve the stuffed peppers with the remaining salsa.