Ingredients

• 1 pound ground beef
• 1 ounce onion, chopped, about 2 tablespoons
• 1 stalk celery, chopped
• 1 clove garlic, minced
• 1/2 cup tomato sauce
• 1 teaspoon granular Splenda
• 1 1/2 teaspoons white vinegar
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon mustard
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 8 ounces cheddar cheese, shredded
• 3 green peppers, halved lengthwise

Directions

1. Brown the ground beef, onion, celery and garlic; drain fat. Stir in all remaining ingredients except the cheese and green peppers. Simmer 10 minutes. Meanwhile, parboil the peppers in a little boiling water 3 minutes; drain. Place peppers in a baking dish. Stir half the cheese into the hamburger mixture; fill peppers with meat. Top with remaining cheese. Bake at 350º 15-20 minutes until hot and bubbly and peppers are tender.

2. Can be frozen

3. These turned out very good and I’ll definitely make them again. The peppers were just right with the 3 minute parboil. I used to do them for 5 minutes, but they tended to come out over-cooked after baking.

4. Linda’s LC Menus & Recipes

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