4 large green peppers
8-ounce/225g can chopped tomatoes
1/4 teaspoon garlic powder
1/2 teaspoon oregano
2 tablespoons olive oil
2 medium onions, chopped
2 tablespoons ground raw almonds
14-ounce/400g can chopped tomatoes
1 tablespoon chopped parsley
1/4 teaspoon oregano
1 cup grated cheese (low-fat)
1. Cut green peppers in half (from top to bottom) and remove the cores and seeds.
2. Pour 8-ounce/225g can of chopped tomatoes at the bottom of greased baking dish. Sprinkle with garlic powder and 1/2 teaspoon oregano. Season with salt. Place pepper halves on top of tomato layer
3. In skillet, saute in oil the onion until soft.
4. Add the ground almonds, tomatoes, parsley andoregano and cook for about 5 minutes.
5. Add 3/4 cup cheese and stir well.
6. Stuff peppers with filling. Sprinkle with the rest of the cheese.
8. Bake covered for 40 minutes in a preheated 375 F/190 C oven. Uncover and bake a further 15-20 minutes.
9. Serve warm with the tomato sauce poured over the pepper halves.