Diabetic Vegetable Recipes
Stuffed Bell Peppers 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
Preparation:
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.
- - - - - - - - - - - - - - - - - -
Contributor: http://www.diabetes.org/ada/rcptoday.html
Preparation Time: 0:00
Serves: 4
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Stuffed Bell Peppers Recipe provided for you by InformationAboutDiabetes.com
