Portion Size: 4 oz. meat 

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 1/2 pounds lean ground beef
8 medium green peppers	Wash, , remove stem and seeds, leave whole to stuff
1/2 cup chopped onion	Wash, peel and chop
1 cup whole kernel corn	Use frozen and low salt canned
2 cans low sodium tomato sauce
1 cup cooked  rice	May use brown rice
1 teaspoon salt
1/4 teaspoon pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large kettle over medium high heat, blanch peppers in boiling salted water for 3 to 5 minutes.
2	Drain and rinse in cold water; set aside.
3	In a skillet over medium heat brown beef and onion; drain.
4	Add onion, corn, salt, pepper and rice. Mix well.
5	Loosely stuff into peppers.
6	Place in a baking pan. Pour tomato sauce over peppers.
7	Bake, uncovered, at 350 degrees for 30 to 35 minutes or until peppers are done and filling is hot.	Cook until internal temperature reaches 165 F degrees for 15 seconds