Preheat oven to 375 F and place rack in the middle position.

Heat a medium frying pan over medium heat. When hot, add the olive oil and swirl to coat the pan. Add the ground beef and cook, breaking it up into small pieces until almost cooked through - about 5 minutes.

Add the onions, garlic, cooking for 1 minute. Then, add the tomato paste, mustard, vinegar, Worcestershire sauce, and beef broth. Simmer gently until most of the liquid has been absorbed - about 15 minutes.

While the sloppy Joe filling simmers, place the cut peppers in a microwave safe baking dish and steam for 3-4 minutes or until softened. Pour out any water. (Alternately, cover the peppers in foil and begin baking just before preparing the filling (bake for 15-20 minutes to soften. Remove from the oven when the filling has finished simmering, and pour out any accumulated water.)

Stir 1 cup of the cheese into the sloppy Joe mixture and divide evenly among the peppers. Bake for 20-30 minutes or until the peppers are hot and bubbly. Top the peppers with remaining cheese and return to the oven until the cheese has melted. Serve with a green salad.

Refrigerate any leftovers. To reheat cover and place in the microwave for 60 - 120 seconds on high power or until the middle is hot. Alternately, place in an oven safe bowl and bake at 350 for 30 minutes or until the middle is hot.

Makes 4 servings at 7.6 net carbs each.