Stuffed Peppers

1.5 lbs extra lean ground beef
5 medium bell peppers (cored and seeded)
4 wedges Laughing Cow Queso Fresco and Chipotle
4 oz tomato sauce
2 T tomato paste
.75 cup Cabot 50% reduced fat cheddar
.25 med Spanish onion (chopped)
.25 c green pepper (chopped)
2 T Extra Virgin Olive Oil
1 c brown rice (cooked)
3 cloves garlic
.25 c sofrito
adobo
cumin
oregano
1 bay leaf
whole wheat bread crumbs

If meat mixture seems dry after simmering, add a little more tomato sauce and wine before adding rice and cheeses.

Saute chopped green peppers, onion, and garlic until soft. Add sofrito and cook until liquid evaporates. Add meat tomato sauce, tomato paste and seasonings. Brown, mixing well. Add wine, stir and simmer covered about 15 minutes. Add rice, .5 cup cheddar cheese and 4 Laughing Cow wedges and mix well. Stuff peppers with mixture and top with remaining cheddar cheese, bread crumbs and 4-5 sprays of I Can't Believe it's Not Butter. Bake at 350 for about 20 minutes.

Serving Size: 5

Number of Servings: 5

Recipe submitted by SparkPeople user REYANGI.