8 large green bell peppers

Filling:

1 tbsp. chili powder
1/4 tsp. ground black pepper
1/2 tsp. salt
4 c. cooked brown rice
1 c. shredded nonfat or reduced fat Cheddar cheese

Sauce:

2 (1 lb.) cans unsalted tomato sauce
1 tbsp. chili powder
1/4 tsp. salt

Place the beef in a large skillet and cook over medium heat (stirring to crumble) until the meat is no longer pink. Stir in the onion, chili powder, pepper and salt, and continue to cook and stir for a few more minutes, or until the onion is tender. (Add a few tablespoons of water or broth if the skillet gets too dry.) Remove the skillet from the heat, and stir in the rice first and then the cheese.

Cut the tops off the peppers; remove the seeds and membranes. Divide the filling among the peppers, and replace the pepper tops. Combine all of the sauce ingredients in a large bowl, and stir to mix. Place the peppers upright in an 8 x 12-inch casserole dish or Dutch oven, and pour the sauce around the peppers. Cover with aluminum foil and bake for an hour at 350°F, or until the peppers are tender. Serve hot.

Makes 8 servings.