Stuffed Peppers

• 4 green peppers
• 1/4 c. chopped onion
• 2 Tbsp. tub margarine
• 1 c. long cooking rice or brown rice, uncooked
• 2 c. water
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp. paprika
• 1 tsp. Worcestershire sauce
• 1 (8 oz.) can tomatoes, undrained
• 1/2 tsp. dried oregano
• 1/2 tsp. dried sweet basil
• egg substitute equivalent to 2 eggs
• 1/2 (10 oz.) pkg. frozen green peas, thawed
• 1/2 c. cubed low-fat cheese

1. Preheat oven to 350u0b0.
2. Cut off top of green peppers.
3. Remove seeds and membrane.
4. Boil peppers in salted water 5 minutes; drain.
5. Cook onion in margarine until tender.
6. Add rice, water, garlic powder, salt, paprika, Worcestershire sauce, tomatoes, oregano and basil.
7. Cover and cook until rice soaks up liquid and is tender.
8. Stir egg substitute, peas and cheese into rice mixture.
9. Stuff green peppers and stand upright in baking dish. Bake for 20 minutes.
10. Yields 4 servings.

green peppers, onion, margarine, long cooking rice, water, garlic powder, salt, paprika, worcestershire sauce, tomatoes, oregano, sweet basil, egg substitute, frozen green peas, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=821657 (may not work)