• 2 large green bell peppers, seeds, tops and membranes removed
• 2 Tbs. plus 2 tsp. raisins
• 11 ounces ground pork
• 1/3 cup onion, chopped
• 1/3 cup celery, chopped
• 1/3 cup carrots, chopped
• 2/3 cup brown rice, cooked
• 1 Tbs. plus 1 tsp. sunflower seed kernels
• 1/3 cup plain yogurt

Preheat oven to 350°F. Place peppers in a steamer basket over boiling water. Cover pan and steam 5 minutes or until just tender. Set aside. Soak raisins in water 10-15 minutes. Drain and set aside. Combine pork, onions, celery, carrots and salt to taste in a heavy nonstick skillet. Cook over low heat until pork is done and vegetables are tender, stirring occasionally. Drain thoroughly. Add rice, sunflower kernels, yogurt and raisins. Mix well. Spoon mixture into peppers. Place in a baking dish. Bake 30-35 minutes or until heated through.

Per serving: calories 396, fat 19.8g, 45% calories from fat, cholesterol 59mg, protein 18.2g, carbohydrates 37.0g, fiber 3.1g, sugar 9.7g, sodium 74mg, diet points 9.4.

Dietary Exchanges: Milk: 0.1, Vegetable: 1.2, Fruit: 0.3, Bread: 1.6, Lean meat: 1.9, Fat: 2.6, Sugar: 0.0, Very lean meat protein: 0.0

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