Slice off stem end of peppers and remove and discard seeds and membranes. Submerge the peppers in a pan of boiling water and cook for 5 to 10 minutes; drain. Brown ground beef and onion in a nonstick skillet over medium heat. Drain and pat dry with paper towels. Return meat mixture to skillet. Add tomatoes, breaking them into pieces with cooking spoon, and cook until liquid evaporates. Remove meat mixture from heat; stir in wild rice, Worcestershire sauce, and Italian seasoning. Spoon 1/2-cup portions of rice mixture into peppers; sprinkle evenly with bread crumbs. Place peppers in a baking dish coated with cooking spray. Bake at 350°F for 20 minutes or until lightly browned. Spoon tomato sauce over peppers and return to oven until heated.
Calories: 243 calories, Carbohydrates: 34 g, Protein: 19 g, Fat: 4 g, Saturated Fat: <1 g, Sodium: 653 mg, Fiber: 5 g
Exchanges per serving: 2 starch, 1 1/2 lean meat, 1 fat. Carbohydrate choices: 2.
This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.