1 14.5 ounce can Italian-style stewed tomatoes
1 point lean ground beef or turkey
3/4 cup Italian seasoned bread crumbs
1/2 medium green pepper, finely chopped
1/2 medium onion finely chopped
1 egg beaten
3 tablespoons parsley, finely chopped
1/2 cup low fat mozzarella, shredded
Drain tomatoes, reserving 1/3 cup liquid. In large bowl, combine reserved tomato liquid with all ingredients EXCEPT cheese. On baking sheet, shape into six 1/2 inch patties. Top with cheese and fold over to enclose cheese in middle. bake at 325 degrees for 20 minutes or until done. Serve topped additional mozzarella cheese and parsley, if desired.
