Stuffed Peppers California

1 lb lean ground round
1 1/2 cups cooked brown rice
1 egg beaten
1/2 cups carrots, grated
2 tsp fresh oregano or 1 tsp dried oregano
1/2 tsp salt (optional)
1/2 tsp pepper
8 medium green bell peppers
2 cups fresh tomatoes, chopped
1 cup tomato sauce
1/2 cup onion, finely chopped
1 tbsp fresh lemon juice

Preheat oven to 350 degrees.

In a bowl, combine ground round, rice, egg, carrots, oregano, salt, and pepper; mix well.

Cut peppers into halves lengthwise; remove membrane and seeds. Spoon mixture into pepper shells. Then place stuffed peppers into a large baking dish -- do not crowd.

In a medium bowl, combine tomatoes, tomato sauce, onion and lemon juice; mix well. Spoon over and around peppers. Cover with foil.

Bake for 1 hour. Serve immediately.

Makes 8 servings
Source: The Good Book of Nutrition by the American Cancer Society