Jasmine Rice-Stuffed Peppers

Directions

1. 1
   Preheat oven to 40
2. 2
   Cut bell peppers in half lengthwise; discard seeds and membranes, leaving the stems intact.
3. 3
   Place on a foil-lined jelly-roll pan, cut sides up.
4. 4
   Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
5. 5
   Add onion, garlic, and jalapeo to pan; saut 5 minutes or until onion is lightly browned.
6. 6
   Add rice, and cook 2 minutes, stirring frequently.
7. 7
   Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
8. 8
   Remove from heat; cool completely.
9. 9
   Combine rice mixture, 1 cup tomato sauce, 1/4 cup cheese, and remaining ingredients in a large bowl, stirring until blended. Spoon about 1/2 cup meat mixture into each pepper half. Spoon remaining 1 cup tomato sauce evenly over peppers. Cover and bake at 400 for 45 minutes. Uncover and sprinkle with remaining 1/4 cup cheese; bake 3 minutes or until cheese melts.