Ingredients

• 1 lb lean ground beef
• 1 small onion, diced
• 1 large stalk of celery, diced
• 1 small can mushrooms or a few sliced fresh mushrooms (I like the canned ones for this)
• 2 cloves garlic, crushed and minced or 1 tsp prepared minced garlic
• 1 small can tomato sauce
• 1 tsp sugar or Splenda sweetener
• 1-2 tsp white vinegar
• 1-2 tsp Worcestershire sauce
• 1-2 Tbsp Frank's Hot Sauce, a small can of diced green chiles, or a diced jalapeno (for optional kick)*
• 1 tsp Dijon mustard (or yellow mustard is fine)
• Kosher salt and pepper
• Low-fat shredded cheese
• 3 green bell peppers halved from top to bottom

Directions

1. Brown the ground beef with the onion, celery, garlic and sliced mushrooms if using fresh (no need to reduce the canned ones).

2. Drain off any excess fat if there is any. Stir in the remaining ingredients (except cheese and peppers) and simmer until thickened, about 10 minutes. Stir occasionally.

3. Once thickened, remove from heat and add a good handful of shredded cheese and mix. Set aside.

4. Drop the cut and seeded green pepper halves into boiling water for 3 minutes to partially cook and soften them. Remove them to a towel or rack to drain and cool.

5. Lightly spray the bottom of a shallow casserole or baking dish with cooking spray and place the bell pepper halves cut side up.

6. Divide the meat filling amongst the peppers and top each with oodles of shredded cheese.

7. Bake at 350 for 15-20 minutes until cheese is hot and bubbly and peppers are tender. 6 servings.

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