Post by aruna on Oct 31, 2005 11:29:01 GMT -5
Stuffed Peppers
Makes 4 servings
So, I decided to try stuffed peppers for lunches -- I made up a batch, and have them sitting in the fridge, ready for me to pack in a tupperware and take for lunch each day. They're pretty self-contained, and are yummy, too.
4 bell peppers (any color)
cooking spray
1 small onion, minced
1/2 tsp dried thyme
8 oz ground beef or ground turkey
1 cup brown rice (warm)
Worchestershire sauce or red pepper flakes
2 eggs, lightly beaten
1/2 tsp dried basil or marjoram
1 clove garlic, minced really fine
2 TB breadcrumbs (optional -- adds .5 pts per serving)
2 tsp EVOO (optional -- use spray instead)
Cut off the top 1/2 inch of the peppers, and use a spoon to cut out the seeds and membranes inside the pepper. Save the tops.
Place peppers in a steamer -- steam for about 10 minutes, till soft but still holding their shape.
Mince up the pepper flesh from the tops of the peppers.
In a pan sprayed with cooking spray, sauté onion and minced peppers, thyme, and ground meat till lightly colored, around 10 minutes. In a bowl, combine the brown rice, the onion/pepper/meat mixture, the Worchestershire sauce/pepper, the marjoram or basil, the garlic, salt and pepper to taste, and finally the eggs.
Place the peppers in a baking dish that just fits them, and spoon the filling in. Top with bread crumbs and olive oil, if desired. Bake at 375 for about 25 minutes. You might want to run them under the broiler to brown the tops.
Makes 4 servings
So, I decided to try stuffed peppers for lunches -- I made up a batch, and have them sitting in the fridge, ready for me to pack in a tupperware and take for lunch each day. They're pretty self-contained, and are yummy, too.
4 bell peppers (any color)
cooking spray
1 small onion, minced
1/2 tsp dried thyme
8 oz ground beef or ground turkey
1 cup brown rice (warm)
Worchestershire sauce or red pepper flakes
2 eggs, lightly beaten
1/2 tsp dried basil or marjoram
1 clove garlic, minced really fine
2 TB breadcrumbs (optional -- adds .5 pts per serving)
2 tsp EVOO (optional -- use spray instead)
Cut off the top 1/2 inch of the peppers, and use a spoon to cut out the seeds and membranes inside the pepper. Save the tops.
Place peppers in a steamer -- steam for about 10 minutes, till soft but still holding their shape.
Mince up the pepper flesh from the tops of the peppers.
In a pan sprayed with cooking spray, sauté onion and minced peppers, thyme, and ground meat till lightly colored, around 10 minutes. In a bowl, combine the brown rice, the onion/pepper/meat mixture, the Worchestershire sauce/pepper, the marjoram or basil, the garlic, salt and pepper to taste, and finally the eggs.
Place the peppers in a baking dish that just fits them, and spoon the filling in. Top with bread crumbs and olive oil, if desired. Bake at 375 for about 25 minutes. You might want to run them under the broiler to brown the tops.
