Beef- And Bean-Stuffed Peppers from Healthy Diabetic Recipes

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If you are unsure whether this Beef- And Bean-Stuffed Peppers recipe is suitable for your personal diabetic diet, please consult your doctor or a qualified nutritionalist.

“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."

~ Waverly Root (1903-1982)

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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

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."
~ John Thorne, American food writer

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Important Note: This Beef- And Bean-Stuffed Peppers recipe was located in the public domain.It is suitable' for diabetics and low carb diets solely because someone, somewhere, decided to publish them as such. I am not qualified in medicine or nutrition, so please use your own common sense when deciding which are appropriate for your particular diet.

This Beef- And Bean-Stuffed Peppers recipe is located in our Beef Recipes section.

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This Beef- And Bean-Stuffed Peppers Recipe may also be ideal for anyone following the Atkins diet, or seeking to reduce their carbohydrate intake for other reasons.