4 green peppers
6 tbsp. chopped onion
2 tbsp. corn oil butter
1 c. long cooking white or brown rice, uncooked
2 c. water
1/2 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. paprika
1 (8 oz.) can low sodium tomatoes, undrained
1/2 tsp. dried oregano
1/2 tsp. dried sweet basil
1/2 c. Egg Beaters or 2 egg whites
1/2 (10 oz.) pkg. frozen cut green beans, thawed
1/2 c. low sodium, low fat cheese, cubed

Preheat oven to 350 degrees. Cut off tops of peppers, remove seeds. Boil in water 5 minutes and drain. Cook onion in butter until tender. Add rice, water, garlic powder, pepper, paprika, tomatoes, oregano and basil. Cover and cook until rice soaks up all liquid and is tender. Stir Egg Beaters, green beans and cheese into rice mixture. Stuff green peppers and stand upright in baking dish and bake 20 minutes. Serves 4.