Stuffed Peppers dairy-free tomato-free
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 254.9
- Total Fat: 8.5 g
- Cholesterol: 65.1 mg
- Sodium: 132.2 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 1.6 g
- Protein: 28.9 g
View full nutritional breakdown of Stuffed Peppers dairy-free tomato-free calories by ingredient
Introduction
This is an adaptation of the Stuffed Peppers recipe in the Joy of Cooking. This is an adaptation of the Stuffed Peppers recipe in the Joy of Cooking.Number of Servings: 8
Ingredients
-
2 lbs 93% Lean Ground Beef
4 Red Bell Pepper
2 cups cooked White Rice, long grain
1 cup Egg Starts
1 chopped whole onion, raw (1 onion)
1 tbsp Celery seed
1 tsp Basil
1 tsp Salt substitute
1/2 tsp coarse ground black pepper
Pam cooking spray
Tips
Since the peppers are pre-cooked, they taste great. I came up with adaptation when I discovered dairy and tomato food sensitivities.
I usually serve this with a tossed salad.
Directions
- Preheat the oven to 350 degrees F.
- If you don't have premade rice, follow directions to make rice (usually 30 minutes)
- Cut the Red Bell Peppers in half, and boil for 15 minutes.
- Fry the ground beef, and drain the fat.
- Chop the onion while the ground beef is cooking.
- Add the onion to the ground beef, and cook 5 minutes, or until the onion is clear.
- Add the rice, egg starts, celery seed, basil, salt substitute and black pepper to the beef/onion mix. Mix well.
- Place the 8 bell pepper halves into 10 x 16 baking pan sprayed with Pam
- Bake in preheated oven for 15 minutes
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KAT178.
- If you don't have premade rice, follow directions to make rice (usually 30 minutes)
- Cut the Red Bell Peppers in half, and boil for 15 minutes.
- Fry the ground beef, and drain the fat.
- Chop the onion while the ground beef is cooking.
- Add the onion to the ground beef, and cook 5 minutes, or until the onion is clear.
- Add the rice, egg starts, celery seed, basil, salt substitute and black pepper to the beef/onion mix. Mix well.
- Place the 8 bell pepper halves into 10 x 16 baking pan sprayed with Pam
- Bake in preheated oven for 15 minutes
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KAT178.