Beef- And Bean-Stuffed Peppers from Healthy Diabetic Recipes

Beef- And Bean-Stuffed Peppers Recipe

Recipe Ingredients:

1 1/2 cups Fiber One cereal
1 can tomato purée - (15 oz)
4 medium bell peppers
1/2 lb ground beef
1/2 cup finely-chopped onion - (1 med)
2 tsp chili powder
1/2 tsp ground cumin, if desired
1 can kidney beans - (8 oz), rinsed, drained
1 can chopped green chilies - (4 oz), undrained
1/4 cup shredded Cheddar cheese - (1 oz), if desired

Recipe Instructions:

Heat oven to 350 degrees. Crush cereal. (Place cereal in plastic bag or between sheets of waxed paper and crush with rolling pin.) Stir together cereal and tomato purée; let stand 5 minutes.

Cut bell peppers lengthwise in half. Remove seeds and membranes. Place peppers, cut-sides up, in ungreased 13- by 9- by 2-inch rectangular baking dish.

Cook beef and onion in 10-inch skillet over medium heat, stirring frequently, until beef is brown; drain. Stir in tomato mixture and remaining ingredients except cheese. Divide beef mixture evenly among peppers.

Cover and bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper with 1/2 tablespoon cheese; let stand 5 minutes.

This recipe yields 8 servings.

Exchanges Per Serving: 2 Starch, 1 Meat.

Nutrition Facts: Calories 154; Calories from fat 28%; Total Fat 6g; Protein 10g; Carbohydrates 22g; Cholesterol 21mg; Sodium 455mg; Dietary Fiber 9g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"07-26-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 8

"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."

~ Charles Pierre Monselet

 

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