Stuffed Peppers

This recipe is always a crowd-pleaser, presentation-wise. It can also be made with ground turkey or vegetarian burger crumbles. As a time-saver, many stores now carry prepared brown rice, which saves a lot of cleanup as well. Stuffed peppers freeze well, too, so this is a good recipe to supersize for future meals.

1 lb. ground beef, extra lean (less than 5 percent fat)
1 cup brown rice, cooked
2 cups tomato sauce
1 cup onion, chopped
1 egg, beaten
1/4 tsp. garlic powder
1 tsp. Worcestershire sauce
6 green bell peppers
Preheat oven to 350 degrees. Cut tops off peppers, and remove seeds and membranes. Mix all ingredients (except peppers) and stuff mixture into the bell peppers. Bake for 1 hour and serve! Serves 6 (although they're pretty low cal, you could eat two easily).

Preparation time: 10 minutes (more, if cooking rice from scratch)