Good for You Stuffed Peppers

from cambells website

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 1⁄2 cup quick-cooking brown rice (uncooked)
• 1  lb  extra lean ground beef
• 3  cups  prego heart smart traditional  Italian sauce
• 6  medium green peppers
• 4  ounces  shredded fat free mozzarella cheese (about 1 cup)

Directions

1. 1.Cook the rice without salt or butter according to the package directions.
2. 2.Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir 2 cups of the sauce and the rice in the skillet.
3. 3.Cut each pepper in half lengthwise. Discard the seeds and white membranes. Place the pepper shells in a 17 x 11-inch roasting pan.
4. 4.Spoon the beef mixture into the pepper shells. Pour the remaining sauce over the filled peppers. Cover the dish.
5. 5.Bake at 400°F for 45 minutes or until the peppers are tender. Top with the cheese. Let stand for 5 minutes or until the cheese is melted.
6. 6.Serving Suggestion: Serve with a salad of romaine lettuce and cherry tomatoes drizzled with lowfat balsamic vinaigrette. For dessert, serve biscotti with prepared lemon curd for dipping.