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stuffed peppers
hi all again,
does anyone have a low-carb for stuffed peppers please? thank you Ian |
#2
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stuffed peppers
Mexican Hamburger-Stuffed Green Peppers
4 large green peppers 1 lb. hamburger 1/3 c. chopped onion 1/3 c. chopped celery 3 c. cooked cauliflower chopped up (rice substitute) 1 c. salsa 2 t. chopped green chilies 2 c. shredded Monterey jack & cheddar cheese mix 1/4 c. salsa Cut tops off peppers & remove seeds. Put in boiling water & boil 6 min. Remove & set aside. Combine hamburger, onion, & celery & cook until done. Drain off grease. Stir in rice, 1-c. salsa & chilies. Fill peppers with hamburger mixture. Arrange in pan. Top with cheese & salsa. Put a little water in pan. Cover tightly. Bake at 350º for 45 – 55 min. You can make this ahead of time & cook later. Also this freezes really well. Taste like you just cooked them. Serves 4-6. Totals for whole recipe are calories, 2425; fat, 167 g.; carbs, 93 g., less fiber, 16; protein, 145 g. In , Ian Fraser stated | hi all again, | | does anyone have a low-carb for stuffed peppers please? | | thank you | | Ian |
#3
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stuffed peppers
I like chile rellenos casserole myself...no breading at all. Here's a
recipe I adapted from one I found somewhere on the 'net. Makes 8 servings 28 oz canned Ortega diced green chiles (4 cans) (NOT jalapenos!) 4 large eggs 1 cup Kraft Mexican cheese, shredded 1 cup half and half 1 cup Sargento light ricotta 2 cups shredded sharp cheddar 1/2 tsp chipotle chili powder 1/4 tsp black pepper 1/4 tsp baking powder 1/4 tsp cumin Spray a 9x13 baking dish with olive oil type PAM. Spoon in 2 cans of chiles, and spread thinly covering entire bottom of pan. Dump both cups of shredded cheddar on top of that layer, spread evenly to edges of pan. Dump on 2 more cans of chiles, spreading as best you can on top of the cheddar. In a seperate bowl, beat the eggs thoroughly. Pour in half and half and stir well. Fold in ricotta and stir until mixture is consistent, no lumps. Stir in spices and baking powder, making sure to distribute well. Dump egg mixture on top of the stuff in the 9x13 baking dish and tap/shake/rock gently to distribute to edges of pan. Sprinkle the shredded mexican cheese evenly overtop of the egg mixture. Bake in oven at 375 degrees for 20-30 minutes depending on how sucky your oven is. Mine took 35. Serve with a bit of sour cream and salsa. Per serving (sans sour cream and salsa): 293 calories 65F/11C/24P 21g fat 11g sat 6g poly 2g mono 9g carbs 2g fiber 7g net carbs 17g protein 762mg sodium 167mg cholesterol -- Peace, Pen -- Pawbreakers - The Candy for Cats! http://www.pawbreakers.com "Chet Hayes" wrote in message om... I made Chiles Rellenos for dinner last night. Got the idea from Food 911. I just substituted Atkins bake mix for flour for the coating. They came out really good. I used a traditional white cheese stuffing rather than the meat mix that Tyler Florence used, though you could make that LC too. So, basicly you have a pepper stuffed with cheese and coated with bake mix and eggs. As long as you go easy on the ranchero sauce, it's pretty LC. |
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