8 lg. green bell peppers
Boiling water
2 lb. lean beef round, trimmed of fat, ground or ground veal
6 oz. can tomato paste
2 cloves garlic, minced
1 - 2 tbsp. chili powder
Salt and pepper to taste (optional)
8 tsp. Italian seasoned bread crumbs

Cut a thin slice from stem ends of peppers. Discard ends. Remove and discard seeds and white pulp. Cook peppers in boiling water to cover 5 minutes. Drain. Spray large non - stick skillet with cooking spray. Brown meat in skillet over moderate heat. Pour off fat. Break meat into chunks. Add tomato paste, garlic, chili powder, salt and pepper. Sprinkle tops with bread crumbs. Place in shallow baking pan and add 1/2 inch water. Bake in preheated 350 degree oven 30 minutes. 211 calories per serving. Serves 8.