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Stuffed Red Pepper

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By Kathleen Stanley and Connie C. Crawley

Posted July 23rd, 2007

This article is reprinted with permission from Quick & Easy Diabetic Recipes For One, by Kathleen Stanley, (1997, American Diabetes Association)

Quick & Easy Diabetic Recipes For One

Servings:	1
Author Notes:	Try using different stuffing mixtures to change the taste of this dish. This recipe is part of an article on Diabetic Cooking for One that diabetic cooking guru Marilyn Helton did for us.Â
Ingredients:	1 package basic ground beef (click here for recipe); thaw if necessary OR use 4 ounces lean ground chuck 1/4 cup cooked brown rice 1 small tomato, peeled, seeded & chopped 1 teaspoon Worcestershire sauce 1/4 teaspoon thyme 1/2 teaspoon instant minced onion 2 dashes hot pepper sauce such as Tabasco 1 large red bell pepper 1/2 cup water 1 tablespoon shredded part-skim mozzarella cheese
Instructions:	Preheat oven to 350Â°F. Brown the beef over medium heat in a small skillet. Drain the fat and continue cooking. Add the rice, tomato, Worcestershire sauce, dried thyme, and minced onion. Cook for 5 minutes, stirring frequently. Add the hot pepper sauce to taste. Remove the skillet from the heat and set aside. Remove 1-inch from the top of the red bell pepper, along with the white core and seeds. Rinse the pepper with water, Drain, and place in the center of a small baking dish. Spoon the meat and rice mixture into the cavity of the pepper. Add the water to the baking dish. Top the pepper with cheese and bake for 20-25 minutes, or until the pepper is slightly soft. Per Serving: 395 Cal; 16 g Total Fat (6 g Sat Fat); 34 g Carb; 75mg Chol; 270 mg Sodium; 28 g Protein; 7g Sugars; 4 g Dietary Fiber Exchanges: 2 Starch; 1 Veg; 3 Lean Meat; 1 Fat