 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
Stuffed peppers make a wonderful warm supper. This low fat recipe is a great way to use up leftover cooked meat. It can easily be vegetarian, too. Simply substitute carrots or other vegetables for the meat. Ingredients:
2 large well formed green bell peppers (or other color) |
6 ounces cooked chicken sausage (or chicken, ground beef, etc.) |
1 tablespoon olive oil (or oil left from cooking the meat) |
1 medium baking potato |
1/4 cup chopped onion |
1/2 cup finely chopped cabbage |
1 large garlic clove, minced |
1/2 cup chopped mushroom |
2 tablespoons ketchup |
salt and pepper |
1/2 cup low-fat cheese (2 oz.) |
1 cup water |
Directions:
1. Preheat oven to 350 degrees.
2. Cut the peppers in half from stem to bottom. Remove seeds and ribs. Keep as much of the flesh at the stem end as possible. Place peppers, cup side up, in a baking dish. Set aside.
3. Heat a oil in a nonstick sautee pan. Add potatoe, onion and cabbage. Saute until onion starts to become translucent and potatoes are partly cooked. Add garlic and mushrooms. Cook about 5 minutes more.
4. Add ketchup and salt and pepper. Stir well. Remove from heat and stir in the meat and cheese.
5. Fill pepper halves evenly with the meat & veggie mixture. Mound it up as needed.
6. Pour 1cup water into the pan under the pepper halves. Bake in preheated oven for about 45 minutes or until peppers are well cooked and potatoes are done.
|
|