3/4 lb. ground beef, lean
1 1/3 c. tomatoes, canned, drained
1/3 c. liquid from the tomatoes
3/4 tsp. salt
1/3 tsp. pepper
4 green peppers, med. size
1/3 c. onion, chopped finely

Cook meat and onion; drain off fat. Add tomatoes, salt and pepper and liquid. Simmer for 30 minutes in covered skillet. Cut green peppers in half; remove the seeds and cook in boiling water for 3 minutes. Drain off water. Fill pepper halves with mixture.

Arrange in greased baking dish. Add 1/4 cup hot water in bottom of baking dish. Bake at 350 degrees for 30 minutes. Two pepper halves per serving. Yield: 4 servings.

1 serving: 2 meat, medium fat exchanges; 2 vegetable exchanges. Protein 17 gm, Fat 12 gm, Carbohydrate 12 gm, Sodium 562 mg, Potassium 711 mg, Calories 224.