This is also low sodium and really good!
Mexi Stuffed Peppers
4 bell peppers
1/2 cup bulgur
8 ounces ground beef, 96/4
2 tablespoons diced onion
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
14 1/2 ounces canned tomatoes with green chiles, drained
4 tablespoons cheese, reduced fat Sargento mexican blend
Preheat oven to 350^. Cut the tops off 4 large bell peppers and set aside. Put ½ cup of bulgur in a medium bowl with 1 cup of water; set aside. Meanwhile, brown ground beef with onion in a large skillet. Add chili powder, cumin and paprika. Add softened bulgur and tomatoes to skillet. Cook until liquid is gone. Place bell peppers in casserole dish. Place beef mixture into each pepper. Top each pepper with 1 tablespoon of cheese. Bake 20 minutes.
Yield: 4 stuffed peppers. Per pepper= 200 Calories; 4g Fat (18.0% calories from fat); 18g Protein; 26g Carbohydrate; 6g Dietary Fiber; 38mg Cholesterol; 500mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fat.