1 teaspoon canola oil
6 oz. ground beef (93% lean)
2 cups sliced mushrooms
1/2 cup chopped onion
1 (14.5-oz.) can stewed tomatoes
1/4 cup farro or quick-cooking barley*
1/2 teaspoon dried oregano
1/4 teaspoon salt
2 medium green and/or red bell peppers, halved lengthwise
1 tablespoon crumbled reduced-fat blue cheese
1 tablespoon chopped fresh parsley
1. Heat oil in medium nonstick skillet over medium-high heat until hot. Crumble ground beef into skillet; cook 3 to 4 minutes or until browned, stirring frequently. Add mushrooms and onion; cook 3 minutes or until beginning to soften, stirring frequently. Stir in tomatoes, farro, oregano and salt.
2. Arrange peppers, cut side down, over beef mixture; press peppers gently into mixture. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, covered, 20 minutes or until peppers are tender. Remove peppers. Increase heat to medium-high; cook beef mixture, uncovered, 3 minutes or until slightly thickened.
3. Spoon beef mixture into peppers; sprinkle with cheese and parsley.
PER SERVING: 350 calories, 10 g total fat (3 g saturated fat), 25 g protein, 43.5 g carbohydrate, 50 mg cholesterol, 1510 mg sodium, 9 g fiber
TIP *Farro is a cereal grain from the wheat family that looks like pale brown Rice. It has a nutty taste with a chewy texture. It can be found in Italian markets or well-stocked grocery stores.