Stuffed Red Peppers

• 2 large red bell peppers (about 1 pound)
• 3/4 cup finely chopped onion
• 3 garlic cloves, minced
• 1 teaspoon light stick butter
• 1 1/2 cups soft breadcrumbs (about 3 1/4 slices bread)
• 1/2 cup (2 ounces) crumbled tomato-basil feta cheese
• 1/3 cup fat-free milk
• 1/4 teaspoon salt

1. Cut peppers in half lengthwise. Remove and discard seeds and membranes.
2. Cook pepper cups in boiling water to cover 5 minutes. Drain and set aside.
3. Cook onion and garlic in butter in a skillet over medium heat 5 minutes or until tender, stirring constantly.
4. Combine onion mixture, breadcrumbs, and remaining 3 ingredients in a medium bowl. Spoon 3/4 cup onion-breadcrumb mixture into each pepper cup. Place pepper cups in an 11- x 7-inch baking dish. Bake, uncovered, at 400u0b0 for 20 minutes. Increase heat to broil. Broil 3 minutes or until lightly browned.

red bell peppers, onion, garlic, light stick butter, breadcrumbs, tomatobasil, milk, salt

Taken from www.myrecipes.com/recipe/stuffed-red-peppers (may not work)