Mexican Stuffed Shells

• 24 pasta shells for stuffing, cooked and drained
• 1 lb. lean ground beef
• 1/3 c. chopped green pepper
• 1/3 c. chopped red pepper
• 1/3 c. chopped onion
• 1 Tbsp. reduced-calorie margarine
• 1 (12 oz.) pkg. frozen chopped spinach, thawed and drained
• 2 c. medium salsa
• 1 (8 oz.) can tomato sauce
• 1 c. shredded low-fat Co-Jack cheese
• 1/2 c. water
• 1/2 tsp. garlic powder
• 1 Tbsp. Creole seasoning

1. Preheat oven to 350u0b0.
2. In large skillet, brown beef and drain. In medium saucepan, saute peppers and onion in margarine.
3. Stir half of sauteed vegetables into beef. Add spinach, 1 cup salsa, 4 ounces tomato sauce, 1/2 cup cheese, garlic powder and Creole seasoning.
4. Mix well.

pasta shells for stuffing, lean ground beef, green pepper, red pepper, onion, margarine, salsa, tomato sauce, cheese, water, garlic powder, creole seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=99027 (may not work)