Stuffed Peppers

• 4 medium green peppers
• 1 1/4 lb. ground chuck
• 3 Tbsp. chopped onion
• 2 Tbsp. chopped sweet red pepper
• 2 Tbsp. chopped green pepper
• 1 (12 oz.) can whole kernel corn
• 1/2 c. tomato juice
• 1/4 c. egg substitute
• 3 Tbsp. oat bran
• 1 Tbsp. chili powder
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. hot sauce

1. Cut peppers in half lengthwise; remove stems and seeds.
2. Cook peppers 5 minutes in boiling water.
3. Drain well.
4. Combine meat and next 3 ingredients in a nonstick skillet.
5. Cook over medium heat until meat is browned, stirring to crumble.
6. Drain and return to skillet.
7. Stir in corn and remaining ingredients.
8. Spoon into pepper halves.
9. Place peppers in a shallow baking dish.
10. Cover and bake at 350u0b0 for 30 minutes.

green peppers, ground chuck, onion, sweet red pepper, green pepper, whole kernel corn, tomato juice, egg substitute, bran, chili powder, garlic powder, salt, pepper, hot sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1011873 (may not work)