Green Pepper Skillet

This is what we are having for dinner tonight. I found out years ago that I love Stuffed Green Peppers but hate to make them. This recipe gives the taste of them without the hassle of boiling the peppers, stuffing them and then waiting for them to bake. We love it! The recipe has been adapted from my Better Homes & Gardens Cookbook.

Green Pepper Skillet
Serves 4 @ 5 WW points each

2 large green peppers
1/2 lb. ground beef, 95% lean
1/2 lb. ground chicken breast
1/2 c. chopped onion
1-16 oz. can diced tomatoes
2 c. cooked brown rice
1/2 c. water
1 t. salt
1 t. Worcestershire sauce

Remove the seeds and stem from peppers and coarsely chop them. In a large skillet cook ground beef & chicken and onion until meat is browned and onion is tender. Drain off excess fat. Add chopped peppers, undrained tomatoes, rice, water, salt Worcestershire sauce and a dash of pepper. Simmer until peppers are cooked to desired softness.

NOTE: The Hubby likes it when I substitute a can of Rotel tomatoes for the can of diced tomatoes.