Guest guest Posted July 7, 2006 Report Share Posted July 7, 2006 HEARTLAND STUFFED PEPPERS Yield: 4 servings Source: " The New Family Cookbook for People with Diabetes " Info: http://diabeticgourmet.com/book_archive/details/26.shtml INGREDIENTS - 4 large bell peppers, red, yellow, green, or a combination (about 1-1/2 pounds total) - 3/4 pound lean ground turkey - 1 cup chopped onion - 1 clove garlic, minced - 1-1/2 teaspoons paprika - 1-1/2 teaspoons dried sage - 1/2 teaspoon salt - 1/2 teaspoon hot pepper sauce - 1 cup cooked brown rice - 1 cup thawed frozen corn kernels or 1 cup drained canned corn - 1/2 cup (2 ounces) shredded part-skim mozzarella cheese DIRECTIONS Preheat the oven to 350 degrees F. Prepare a large skillet with nonstick pan spray. Cut the tops off the peppers 1/2 inch from the stem end. Discard the membranes and seeds. Discard the stems; chop the tops. Parboil the pepper bottoms in boiling water 4 minutes. Drain well; stand the peppers upright in a shallow baking dish. Saute the turkey with the chopped pepper tops, onion, and garlic in the prepared skillet until the turkey is no longer pink. Add the paprika, sage, salt, and pepper sauce; cook 1 minute. Stir in the rice, corn, and cheese. Pack the filling into the pepper cups. (Bake any leftover filling separately and serve it around the peppers.) Bake the peppers, uncovered, about 30 minutes, or until the stuffing is heated through and the peppers are tender. Nutritional Information Per Serving (1 pepper): Calories: 269, Fat: 5 g, Cholesterol: 49 mg, Sodium: 406, Carbohydrate: 33 g, Dietary Fiber: 4 g, Sugars: 7 g, Protein: 25 g Diabetic Exchanges: 1-1/2 Starch, 2 Very Lean Meat, 1/2 Fat RECIPE FROM THE ARCHIVE: Pork Stir-Fry http://diabeticgourmet.com/recipes/html/94.shtml friends are quiet angels who lift us to our feet, when our wings have forgotten how to fly Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2006 Report Share Posted July 8, 2006 This reminded me of something. The other day I heard a guy give his recipe for hilbilly pate (pahtay correct pronunciation): take green peppers, cut them in half and clean the seeds, etc. from the inside. mix three cans of good potted meat with a big tablespoon of Helllman's mayonaise and crushed soda crackers until still gummy. You don't want it too dry. Stuff the pepper halves with the potted meat mixture and stick in the refrigerator to chill a few hours. He said you can't tell it from regular pate. Dean I personally know someone who literally is older than dirt. If you would like to meet him, please write to me or join us on the Masters List: masterslist-subscribe HEARTLAND STUFFED PEPPERS > > > HEARTLAND STUFFED PEPPERS > > Yield: 4 servings > Source: " The New Family Cookbook for People with Diabetes " > Info: > http://diabeticgourmet.com/book_archive/details/26.shtml > > INGREDIENTS > > - 4 large bell peppers, red, yellow, green, > or a combination (about 1-1/2 pounds total) > - 3/4 pound lean ground turkey > - 1 cup chopped onion > - 1 clove garlic, minced > - 1-1/2 teaspoons paprika > - 1-1/2 teaspoons dried sage > - 1/2 teaspoon salt > - 1/2 teaspoon hot pepper sauce > - 1 cup cooked brown rice > - 1 cup thawed frozen corn kernels or 1 cup drained canned corn > - 1/2 cup (2 ounces) shredded part-skim mozzarella cheese > > DIRECTIONS > > Preheat the oven to 350 degrees F. Prepare > a large skillet with nonstick pan spray. > > Cut the tops off the peppers 1/2 inch from the > stem end. Discard the membranes and seeds. Discard > the stems; chop the tops. Parboil the pepper bottoms > in boiling water 4 minutes. Drain well; stand the > peppers upright in a shallow baking dish. > > Saute the turkey with the chopped pepper tops, > onion, and garlic in the prepared skillet until > the turkey is no longer pink. Add the paprika, > sage, salt, and pepper sauce; cook 1 minute. > > Stir in the rice, corn, and cheese. Pack the filling > into the pepper cups. (Bake any leftover filling > separately and serve it around the peppers.) Bake > the peppers, uncovered, about 30 minutes, or until > the stuffing is heated through and the peppers are tender. > > Nutritional Information Per Serving (1 pepper): > Calories: 269, Fat: 5 g, Cholesterol: 49 mg, Sodium: 406, > Carbohydrate: 33 g, Dietary Fiber: 4 g, Sugars: 7 g, Protein: 25 g > Diabetic Exchanges: 1-1/2 Starch, 2 Very Lean Meat, 1/2 Fat > > RECIPE FROM THE ARCHIVE: > Pork Stir-Fry > http://diabeticgourmet.com/recipes/html/94.shtml > > friends are quiet angels who lift us to our feet, when our wings have > forgotten how to fly > > > > > > Quote Link to comment Share on other sites More sharing options...
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