June 2017 | Recipes
Preparation: 20 minutes
Cooking: 30 minutes
Yield: 6 Stuffed Peppers
| Ingredients | |
| 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 |
Directions
- 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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