Nutrient Analysis
Low-sodium recipe; Makes 6 servings
Sodium | 36 mg |
Protein | 9 g |
Potassium | 160 mg |
Phosphorus | 83 mg |
Calcium | 38 mg |
Calories | 131 kcal |
Fat | 4 g |
Water | 40 g |
Carbohydrates | 15 g |
Perk up your green peppers and turn them into kidney-friendly appetizers.
Ingredients
QTY | UNIT | FOOD ITEM | |
|---|---|---|---|
1) | 1 | tbsp | vegetable oil |
2) | 1/2 | lb | ground lean beef, turkey or chicken |
3) | 1/4 | cup | cup onions, chopped |
4) | 1/4 | cup | celery, chopped |
5) | 2 | tbsp | lemon juice |
6) | 1 | tbsp | celery seed |
7) | 2 | tbsp | Italian seasoning |
8) | 1 | tsp | black pepper |
9) | 1/2 | tsp | sugar |
10) | 1 1/2 | cup | cooked rice |
11) | 6 | pc | green pepper, seeded with tops removed |
12) | paprika |
Directions
1. Preheat oven to 325ºF.
2. Heat oil in saucepan.
3. Add ground meat, onions and celery, cook until meat is browned.
4. Add all ingredients except green peppers and paprika to saucepan.
5. Stir together, remove from heat.
6. Stuff peppers with mixture. Wrap with foil or place in a dish and cover.
7. Bake for 30 minutes. Remove and sprinkle with paprika.