I'm So Stuffed Peppers

I'm So Stuffed Peppers
(Low Carb Version)

2 Medium Green Peppers, cut in half lengthwise and seeded
1 Pound Ground Round
1/3 Cup Frozen Chopped Onions
1 Clove Garlic, minced
1 (10 oz) Can Diced Tomatoes with Green Chilies
1/4 teaspoon Italian Seasoning
1/4 Cup Grated Parmesan Cheese
Salt and Pepper to taste
4 oz. Shredded Cheddar Cheese, divided

Preheat oven to 350 degrees. Fill a pot half full of water and bring to a boil. Add the peppers and boil for 3-5 minutes (less if you like a firmer pepper, more if you like a softer pepper). Drain the peppers and set aside. In the same pot, brown the beef, onion and garlic. Add in the Rotel, Italian seasoning, parmesan cheese, salt and pepper. Remove from heat and stir in half of the cheddar cheese. Place the peppers into an 8x8 baking dish that has been sprayed with Pam. Divide the mixture evening between the peppers. Sprinkle the remaining cheese evenly on top of each pepper. Bake for 20-25 minutes or until the cheese is bubbly.

Serves: 4
Per Serving: 439 Calories; 30g Fat (62.9% calories from fat); 32g Protein; 9g Carbohydrate; 2g Dietary Fiber; 112mg Cholesterol; 546mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 3 1/2 Fat; 7 Net Carbs.

I'm So Stuffed Peppers
(Reduced Fat Version Note)

If you aren't watching your carbs, my WW recipe for stuffed bell peppers would be a better choice than what I can come up with reducing the fat in the recipe above since it uses Boca instead of ground beef with the addition of rice and is only 6 WWP each. They also have more fiber. Click here for my Stuffed Bell Peppers recipe. If you'd still like to make the recipe I have listed above, you could use extra lean ground beef and fat free shredded cheese and each pepper would have the following nutritional info:

Serves: 4
Per Serving: 370 Calories; 21g Fat (51.8% calories from fat); 34g Protein; 10g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 653mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 2 Fat. WWP: 9