Stuffed Bell Peppers from Healthy Diabetic Recipes

Stuffed Bell Peppers Recipe

Recipe Ingredients:

4 medium peppers, red or green (or both)
1 lb lean ground sirloin
1 small onion, chopped
1/3 cup instant white rice
1 tsp dried oregano
fresh ground pepper
8 oz canned tomato sauce
1/4 cup burgundy wine
grated parmesan cheese to taste

Recipe Instructions:

Slice off the stem end of each pepper and remove the seeds. In a medium bowl, combine the beef, onion, rice, oregano, pepper and 1/3 cup tomato sauce; mix well. Stuff the mixture into the peppers and place them in a medium saucepan. Pour the wine and remaining tomato sauce over peppers. Bring the peppers to a boil; cover and let simmer until they are tender, about 45 minutes. Add a few tablespoons of water if the sauce begins to cook away. Transfer to a serving platter, top with Parmesan cheese and serve.

Exchanges: Lean Meat Exchange --3 Vegetable Exchange -- 2 Starch/Bread Exchange -- 1/2

Calories -- 251 Calories from Fat -- 54 Total Fat -- 6g Saturated Fat -- 2g Cholesterol -- 71mg Sodium -- 469mg Carbohydrate -- 21g Dietary Fiber -- 2g Sugars -- 6g Protein -- 28g

Recipe for Monday, 3/16/98

This week's recipes are from the cookbook Easy & Elegant Entrees, featuring an array of quick-to-fix, good-for-you main dishes that taste like they took hours to prepare. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Copyright © 1998 American Diabetes Association

MC Formatted & Busted by Barb at Possum Kingdom on 3/27/98

NOTES : 4 servings/Serving size: 1 pepper with sauce Try using this basic filling to stuff zucchini or yellow squash, too.

Posted to RecipeLu List by "abprice@wf.net" <abprice@wf.net> on Mar 27, 1998.

Servings: 4

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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