INGREDIENTS:28 pieces manicotti, uncooked
2 lbs. extra lean ground beef
2 cups onion, chopped
2 green bell peppers, ribs and seeds removed, diced
2 4 oz cans green chilies, drained
1-½ cups nonfat sour cream, divided
1 tsp. salt
32 oz. mild picante sauce, heated
1 cup low-fat cheddar cheese, shredded
½ cup green or red onions, slicedDIRECTIONS:1. Preheat oven to 375°F. Prepare pasta according to package directions.
2. While pasta is cooking, saute beef, onion and green pepper in a large skillet until meat is browned; drain well.
3. Stir in chilies, 3/4 cup sour cream and salt. When pasta is done cooking, drain well; stuff manicotti with meat mixture.
4. Spread 1 cup of warm salsa over the bottom of 2, 13 x 9 in. baking dishes that have been coated with cooking spray. Place filled manicotti side by side on top of sauce. Pour remaining sauce evenly over manicotti. Sprinkle with cheese. Cover with aluminum foil and bake for 20-25 minutes unto heated through.
5. To serve: garnish with remaining sour cream and sprinkle with green or red onions.SERVINGS:14 servingsFrom:Recipe from the National Pasta Association
