Beef stuffed peppers
2 pepper halves per serving = 4 points

2 medium red bell peppers, halved and seeded
2 medium yellow bell peppers, halved and seeded
8 ounces lean ground beef ( 10% or less fat)
2 cups finely chopped tomatoes
1 cup finely chopped onions
1 cup finely chopped bell pepper
3 eggs whites
3 tablespoons plain dried bread crumbs
1/4 teaspoon salt
freshly ground black pepper to taste
1 cup tomato sauce( no salt added)
fresh flat-leaf parsley sprigs to garnish

1. Preheat oven to 400 F. Spray large shallow baking pan with nonstick cooking spray.
2. Place red and yellow bell pepper halves cut side up in large microwaveable baking dish with vented cover microwave on medium(70% power) 10 min. until tender. Uncover. Let stand until cool.
3. Mean while in med. bowl combine beef, tomatoes, onions, green bell pepper, egg whites, bread crumbs, salt and black pepper.
4.Fill each cooked pepper half with equal amount of beef mixture, pressing mixture down and, with fork, making decorative ridges into top of mixture. Place stuffed pepper halves, stuffed-side up, into prepared baking pan bake 25-30 min. until beef mixture is lightly browned.
5. Pour tomato sauce over stuffed pepper halves bake 15-20 min longer until sauce is bubbling and brown around edges. Serve garnished with parsley.

Serving (2 stuffed pepper halves = 4 points) provides 5 vegetables,1 3/4 Proteins, ¼ bread per-serving 217 Calories, 7 G Total Fat, 2 G Saturated Fat, 35 MG Cholesterol, 284 MG Sodium, 23 G Total  Carbohydrate, 5 G Dietary Fiber, 18 G Protein, 37 Mg Calcium.