June 2017 |
Preparation: 20 minutes
Cooking: 30 minutes
Yield: 6 Stuffed Peppers
|2 tablespoon vegetable oil||1 ½ tablespoon Italian seasoning|
|½ pound ground lean beef, turkey or chicken||½ teaspoon black pepper|
|¼ cup onions, chopped||½ teaspoon sugar|
|¼ cup celery, chopped||1 ½ cups cooked rice|
|2 tablespoons lemon juice||6 small green peppers, seeded with tops removed|
|1 tablespoon celery seed||fresh dill, chopped|
- Preheat oven to 325ºF.
- Heat oil in saucepan.
- Add ground meat, onions and celery, cook until meat is browned.
- Add all ingredients except green peppers and dill to sauce pan.
- Stir together, remove from heat.
- Stuff peppers with mixture. Wrap with foil or place in a dish and cover.
- Bake for 30 minutes. Remove and sprinkle with dill
Nutrients per Serving: Calories: 131, Protein: 9 g, Carbohydrates: 15 g, Fat: 4 g, Cholesterol: 28 mg, Sodium: 36 mg, Potassium: 150 mg, Phosphorous: 83 mg, Calcium: 38 mg, Fiber: 1 g.
Renal and diabetic food choices: 1 low potassium vegetable, 1 starch, 1 fat, 1 protein
Adapted from Kidneyga.org (Kidney Cooking-Third Addition)
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