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1 lb. very lean ground round
4 bell peppers
1 medium-large onion, chopped
2 small cans tomato sauce
2 c. cooked rice
bacon bits

Cut top off bell pepper and remove stem and seeds. Put
peppers in boiling water about 5 minutes or until turn lighter
in color. This helps to keep the pepper from splitting when
stuffed. Spray a large skillet with Pam and saute the onion
and the top slice off pepper (chopped). Add meat and cook
until red is gone from meat. Add the rice and tomato sauce.
Mix well and fill peppers. If there is any stuffing leftover,
put it in the baking dish and put peppers on top. Add a few
bacon bits on top of each pepper and bake at 350 degrees, covered,
about 1 hour. One pepper equals approximately 1 vegetable, 3
meats, 1 starch and 1 fat.

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