Stuffed Peppers with Ground Lamb

Ingredients

 * 4 medium green bell peppers
 * ½ pound lean ground lamb
 * ¼ cup chopped onion
 * 1 cup cooked brown or white rice
 * 1 x 8-ounce can tomato sauce
 * 1 clove garlic, minced
 * ½ teaspoon salt
 * ¼ teaspoon dried oregano
 * ⅛ teaspoon freshly ground pepper

Directions

 * 1) Preheat the oven to 350°F.
 * 2) Prepare an 8-inch square or round baking dish with non-stick pan spray.
 * 3) Cut a thin slice from the stem end of each pepper.
 * 4) Remove all the seeds and membranes.
 * 5) Partially cook the peppers in a large pot of boiling water for 5 minutes.
 * 6) Drain and set aside.
 * 7) In a large non-stick skillet, saute the ground lamb and the onion over medium-high heat about 5 minutes, until the lamb is browned and the onion is tender; drain off the fat.
 * 8) Stir in the rice, ½ cup of the tomato sauce, the garlic, salt, oregano, and pepper.
 * 9) Divide the mixture evenly to fill the peppers.
 * 10) Stand the peppers upright in the prepared baking dish and top them with the remaining tomato sauce.
 * 11) Cover the peppers with foil and bake for 40 minutes; uncover and bake for an additional 10 to 15 minutes.

Nutritional information

 * Makes 4 servings
 * Per serving (1 stuffed pepper): Calories: 242 | Fat: 10g | Cholesterol: 45mg | Sodium: 702mg | Carbohydrate: 25g | Dietary Fiber: 3g | Sugars: 7g | Protein: 15g
 * Diabetic Exchanges: 1 Starch | 2 Vegetable | 1 Medium-Fat Meat | 1 Fat

Contributed by:

 * World Recipes Y-Group
 * Healthy Recipes for diabetic Friends Y-Group
 * Jenn B aka Mom2Sam and Tiny
 * Source: The New Family Cookbook for People with Diabetes