Stuffed Bell Peppers

Ingredients

• 3 large bell peppers, seeded and cut in half lengthwise
• 1 1/2 cups fresh tomatoes, chopped
• 1 tablespoon fresh cilantro, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 garlic clove, finely minced
• 1/2 teaspoon dried oregano leaves, divided
• 1/4 teaspoon ground cumin
• 8 ounces lean ground beef
• 1 cup cooked brown rice
• 2 egg whites
• 2 tablespoons onions, finely chopped
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Directions

1. 1

   Preheat oven to 350.

2. 2

   Place steamer basket in large saucepan; add 1 inch water, being careful nto to let water touch bottom of basket. Place bell peppers in basket; cover. Bring water to a boil; reduce heat to medium. Steam peppers 8 to 10 minutes or until tender, adding additional water if necessary; drain.

3. 3

   Combine tomatoes, cilantro, jalapeno pepper, garlic, ¼ t oregano, and cumin in small bowl. Set aside.

4. 4

   Thoroughly combine beef, rice, egg white, onion, salt and black pepper in large bowl. Stir 1 C of tomato mixture into beef mixture.

5. 5

   Spoon filling evenly into pepper halves; place in 13X9 inch baking dish. Cover tightly with foil. Bake 45 minutes or until meat is browned and vegetables are tender. Serve with remaining tomato mixture.