04-14-2010, 06:06 PM
These Stuffed Green Peppers are low in sodium, gluten free, and taste delicious!
Ingredients:
2 tablespoon ketchup
1 tablespoon parsley
1 tablespoon canola oil, vegetable oil or olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/8 teaspoon thyme
2 cups cooked white rice
1 cup water
1 cup fresh plum tomatoes, diced
1/2 cup yellow onion, diced
1/4 cup green pepper, diced
1/3 cup shredded sharp cheddar cheese
1/2 cup prepared ground beef, chopped chicken, vegetable protein, or other meat or meat alternative
2 pounds green peppers (whole with tops chopped off)
Directions:
Preheat oven to 375 degrees.
Thoroughly wash the green peppers. Cut the tops off, clean the seeds out of the inside. Taking the tops of the peppers that you have just cut off, cut and dice the remaining pepper around the stem.
In a large saucepan, boil water and dunk the whole peppers in the water, parboiling them to soften them up. Place peppers aside.
In a medium saucepan, combine the canola oil (or other oil of your choosing), 1/2 cup water, spices, diced peppers, diced yellow onion, and diced tomatoes. Lightly saute on medium low heat until all veggies are soft. Remove the sauteed veggies from the heated stove range.
Add prepared rice, remaining 1/2 cup water, sharp cheddar cheese, and prepared meat/meat alternative. Stir until all ingredients are well mixed.
Spoon the rice mixture into the whole peppers and place in a 9'' x 11'' glass baking pan filled with 1'' water. Top with sharp cheddar cheese if you wish. Bake at 375 degrees for 30-35 minutes.
I can guarantee you will be stuffed!
*GLUTEN-FREE
Ingredients:
2 tablespoon ketchup
1 tablespoon parsley
1 tablespoon canola oil, vegetable oil or olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/8 teaspoon thyme
2 cups cooked white rice
1 cup water
1 cup fresh plum tomatoes, diced
1/2 cup yellow onion, diced
1/4 cup green pepper, diced
1/3 cup shredded sharp cheddar cheese
1/2 cup prepared ground beef, chopped chicken, vegetable protein, or other meat or meat alternative
2 pounds green peppers (whole with tops chopped off)
Directions:
Preheat oven to 375 degrees.
Thoroughly wash the green peppers. Cut the tops off, clean the seeds out of the inside. Taking the tops of the peppers that you have just cut off, cut and dice the remaining pepper around the stem.
In a large saucepan, boil water and dunk the whole peppers in the water, parboiling them to soften them up. Place peppers aside.
In a medium saucepan, combine the canola oil (or other oil of your choosing), 1/2 cup water, spices, diced peppers, diced yellow onion, and diced tomatoes. Lightly saute on medium low heat until all veggies are soft. Remove the sauteed veggies from the heated stove range.
Add prepared rice, remaining 1/2 cup water, sharp cheddar cheese, and prepared meat/meat alternative. Stir until all ingredients are well mixed.
Spoon the rice mixture into the whole peppers and place in a 9'' x 11'' glass baking pan filled with 1'' water. Top with sharp cheddar cheese if you wish. Bake at 375 degrees for 30-35 minutes.
I can guarantee you will be stuffed!
*GLUTEN-FREE