Stuffed Green Peppers
    1. Brown ground beef in medium saucepan. Add onions and cook until tender, stirring occasionally.
    2. Stir in red kidney beans, tomato paste, and diced tomatoes; heat to boiling. Reduce to low heat; simmer to blend flavors, about 10 minutes.
    3. Wash green peppers and cut in half lengthwise. Remove seeds.
    4. Place green peppers cut side up in large skillet. Add about ½ inch water. Heat to boiling; cover and reduce heat. Simmer about 5 minutes until crisp tender.
    5. Remove peppers from water and drain on towel. Place cut side up on serving plate, and fill with ground meat/kidney bean/tomato mixture. Top with a sprinkle of cheddar cheese.

From Recipes for Diabetes by University of Illinois Extension

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