Brown Rice Stuffed Peppers

I used to eat these growing up and as a kid, I hated the pepper part. Now, I love it all. I used brown rice and extra lean beef to make it better for you. These are around 300 calories per pepper. Awesome!

Ingredients
5 to 6 medium green peppers
3/4 cup uncooked brown rice
1 pound lean ground beef (90% lean)
1 medium onion, chopped

1/2 c low-fat shredded mozzarella cheese
1 can (8 ounces) tomato sauce
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon salt
Pepper to taste

Directions
Remove tops and seeds from peppers. In a large kettle, bring water to boil; cook peppers for 5 minutes. Remove and drain. Cook rice according to package directions.
In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Add the tomato sauce, herbs, salt and pepper; cook, uncovered, for 5 minutes. Stir in rice. Remove from the heat. Spoon rice mixture into peppers. Place in a shallow ungreased baking dish or casserole. Top with cheese. Bake, uncovered, at 375° for 15-20 minutes. Yield: 5-6 servings.