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Recipe tags: Bake, Beef, One dish meal, Stove Top

Meats and seafood

Stuffed Green Peppers     

Recipes from Cooking for David: A Culinary Dialysis Cookbook written by Sara Colman, RD, CSR, CDE and Dorothy Gordon, RN and submitted by DaVita dietitian Sara in California.

Portions: 6

Serving size: 1 pepper half

Ingredients

• 3 green bell peppers
• 1 pound ground beef
• 2 teaspoons unsalted margarine (divided use)
• 1/4 cup onion, chopped
• 3 tablespoons thick and chunky mild salsa
• 1 teaspoon Mrs. Dash® onion herb seasoning
• 2 cups cooked rice
• 1/2 cup water
• 1/2 cup soft white bread crumbs
• 1 teaspoon poultry seasoning
• 1 teaspoon paprika

Preparation

1. Cut  peppers in half from stem to bottom. Remove seeds. Parboil 4 minutes.
2. In a large frying pan cook ground beef. Remove meat and reserve. Discard pan drippings.
3. Sauté onion in 1 teaspoon margarine until translucent. Add salsa, Mrs. Dash® herb seasoning, cooked rice and meat. Stir to combine.
4. Stuff green pepper halves with the meat and rice mixture, and place into a shallow baking dish. Add 1/2 cup water to the pan.
5. Combine bread crumbs, poultry seasoning and melted margarine. Sprinkle over stuffed peppers.
6. Cover and bake at 350 F for 30 minutes. Uncover and bake 5 minutes until browned.

Nutrients per serving

• Calories: 259
• Protein: 16 g
• Carbohydrates: 20 g
• Fat: 12 g
• Cholesterol: 49 mg
• Sodium: 152 mg
• Potassium: 313 mg
• Phosphorus: 132 mg 
• Calcium: 29 mg
• Fiber: 2.0 g 

Renal and renal diabetic food choices

• 2 meat
• 1 vegetable, medium potassium
• 1 starch
• 1 fat

Carbohydrate choices

• 1

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