Stuffed Bell Peppers

• 3 large bell peppers, seeded and cut in half lengthwise
• 1 12 cups fresh tomatoes, chopped
• 1 tablespoon fresh cilantro, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 garlic clove, finely minced
• 12 teaspoon dried oregano leaves, divided
• 14 teaspoon ground cumin
• 8 ounces lean ground beef
• 1 cup cooked brown rice
• 2 egg whites
• 2 tablespoons onions, finely chopped
• 14 teaspoon salt
• 18 teaspoon black pepper

1. Preheat oven to 350.
2. Place steamer basket in large saucepan; add 1 inch water, being careful nto to let water touch bottom of basket.
3. Place bell peppers in basket; cover.
4. Bring water to a boil; reduce heat to medium.
5. Steam peppers 8 to 10 minutes or until tender, adding additional water if necessary; drain.
6. Combine tomatoes, cilantro, jalapeno pepper, garlic, 1/4 t oregano, and cumin in small bowl.
7. Set aside.
8. Thoroughly combine beef, rice, egg white, onion, salt and black pepper in large bowl.
9. Stir 1 C of tomato mixture into beef mixture.
10. Spoon filling evenly into pepper halves; place in 13X9 inch baking dish.
11. Cover tightly with foil.
12. Bake 45 minutes or until meat is browned and vegetables are tender.
13. Serve with remaining tomato mixture.

bell peppers, fresh tomatoes, fresh cilantro, pepper, garlic, oregano, ground cumin, lean ground beef, brown rice, egg whites, onions, salt, black pepper

Taken from www.food.com/recipe/stuffed-bell-peppers-398342 (may not work)