Stuffed Red Pepper
Dec 6, 2006 9:16:13 GMT -8
Post by jjg on Dec 6, 2006 9:16:13 GMT -8
Stuffed Red Pepper
1 pkg Basic Ground Beef (recipe follows); thaw if necessary or use 4 oz lean ground chuck
1/4 cup cooked brown rice
1 small tomato, peeled, seeded & chopped
1 tsp Worcestershire sauce
1/4 tsp thyme
1/2 tsp instant minced onion
2 dashes hot pepper sauce (such as Tabasco®)
1 large red bell pepper
1/2 cup water
1 Tbsp shredded part-skim mozzarella cheese
Preheat oven to 350ºF. Brown the beef over medium heat in a small skillet. Drain the fat and continue cooking. Add the rice, tomato, Worcestershire sauce, dried thyme, and minced onion. Cook for 5 minutes, stirring frequently.
Add the hot pepper sauce to taste. Remove the skillet from the heat and set aside.
Remove 1-inch from the top of the red bell pepper, along with the white core and seeds. Rinse the pepper with water, drain, and place in the center of a small baking dish.
Spoon the meat and rice mixture into the cavity of the pepper. Add the water to the baking dish. Top the pepper with cheese and bake for 20-25 minutes, or until the pepper is slightly soft. Serves 1.
Per Serving: 395 Cal; 16gm Total Fat (6gm Sat. Fat); 34gm Carbo; 75mg Chol; 270mg Sodium; 28gm Protein; 7gm Sugars;
4gm Dietary Fiber.
Exchanges: 2 Starch; 1 Veg; 3 Lean Meat; 1 Fat.
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Basic Ground Beef
This mixture is used in a variety of different recipes. Divide the mixture into 4-oz portions and freeze in small freezer bags. Then thaw when you’re ready to use!
1-1/2 lb lean ground chuck
1 Tbsp parsley flakes
1 tsp onion powder
1 tsp garlic powder
1/2 tsp black pepper
1/2 cup fine dry bread crumbs
1 Tbsp Worcestershire sauce
Thoroughly mix all the ingredients in a large bowl. Divide the meat into six (4-oz) portions and place in small freezer bags. Freeze immediately. Use any refrigerated portions within 48
hours. Makes 6 (4 oz) Servings.
Per Serving: 255 Cal; 16 gm Fat (6 gm Sat Fat), 7 gm Carb; 161 mg Sodium; 23 gm Protein; 71 mg Cholesterol; 161 mg Sodium.
Exchanges: 1/2 Starch; 3 Lean Meat; 1 Fat.
1 pkg Basic Ground Beef (recipe follows); thaw if necessary or use 4 oz lean ground chuck
1/4 cup cooked brown rice
1 small tomato, peeled, seeded & chopped
1 tsp Worcestershire sauce
1/4 tsp thyme
1/2 tsp instant minced onion
2 dashes hot pepper sauce (such as Tabasco®)
1 large red bell pepper
1/2 cup water
1 Tbsp shredded part-skim mozzarella cheese
Preheat oven to 350ºF. Brown the beef over medium heat in a small skillet. Drain the fat and continue cooking. Add the rice, tomato, Worcestershire sauce, dried thyme, and minced onion. Cook for 5 minutes, stirring frequently.
Add the hot pepper sauce to taste. Remove the skillet from the heat and set aside.
Remove 1-inch from the top of the red bell pepper, along with the white core and seeds. Rinse the pepper with water, drain, and place in the center of a small baking dish.
Spoon the meat and rice mixture into the cavity of the pepper. Add the water to the baking dish. Top the pepper with cheese and bake for 20-25 minutes, or until the pepper is slightly soft. Serves 1.
Per Serving: 395 Cal; 16gm Total Fat (6gm Sat. Fat); 34gm Carbo; 75mg Chol; 270mg Sodium; 28gm Protein; 7gm Sugars;
4gm Dietary Fiber.
Exchanges: 2 Starch; 1 Veg; 3 Lean Meat; 1 Fat.
---------------------------------------------------------------------------
Basic Ground Beef
This mixture is used in a variety of different recipes. Divide the mixture into 4-oz portions and freeze in small freezer bags. Then thaw when you’re ready to use!
1-1/2 lb lean ground chuck
1 Tbsp parsley flakes
1 tsp onion powder
1 tsp garlic powder
1/2 tsp black pepper
1/2 cup fine dry bread crumbs
1 Tbsp Worcestershire sauce
Thoroughly mix all the ingredients in a large bowl. Divide the meat into six (4-oz) portions and place in small freezer bags. Freeze immediately. Use any refrigerated portions within 48
hours. Makes 6 (4 oz) Servings.
Per Serving: 255 Cal; 16 gm Fat (6 gm Sat Fat), 7 gm Carb; 161 mg Sodium; 23 gm Protein; 71 mg Cholesterol; 161 mg Sodium.
Exchanges: 1/2 Starch; 3 Lean Meat; 1 Fat.