2 very lg., fresh green peppers
1 c. cooked brown rice
1/4 c. unsalted spaghetti sauce
1 tbsp. hulled sunflower seeds
2 tsp. vegetable-broth seasoning
1/3 c. shredded cabbage

Preheat oven to 350 degrees. Cut peppers in half, remove seeds and membranes, and steam in 1 inch of water, cut side down, for 10 minutes. Mix the remaining ingredients and use to stuff the peppers. Place in a non stick casserole, cover, and bake in preheated oven for 30 minutes. Serve with extra sauce if desired. Serve 2 at 194 calories per serving.