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Stuffed Peppers

Servings 4 - 6 - one pepper per person

4 - 6 medium-sized sweet peppers (red, green, yellow or orange)
1 pound ground beef
1 cup grated raw cauliflower
1/4 cup finely chopped celery
2 tsp. onion powder
1/2 tsp. basil
1/2 tsp. oregano
1 tsp. salt
1 tsp. freshly ground pepper
1 lightly beaten egg
1/4 cup tomato sauce
4 - 6 tsp. grated Parmesan cheese

Pre-heat oven to 350 degrees Fahrenheit. Wash peppers and cut off tops. Pare bottom of each shell so that the shells sit flat and upright. Clean seeds and ribs from inside each pepper. Mix together all remaining ingredients except Parmesan cheese and pack into the pepper shells. Bake to desired degree of doneness. 45 minutes = medium rare beef and crisp peppers; 60 minutes = medium well done beef and crisp-tender peppers; 75 minutes = well-done beef and tender peppers. Add 1 tsp. Parmesan cheese to the top of each pepper for the last 10 minutes of cooking time.

Total recipe - 1,494 calories, 42.2 grams carbohydrate, 13.44 grams soluble fibre, 97.8 grams protein
If 4 larger peppers are used, then per serving = 373.5 calories, 10.5 grams of carbohydrate, 3.36 grams soluble fibre, 24.5 grams protein
If 6 smaller peppers are used, then per serving =  249 calories, 7 grams of carbohydrate, 2.25 grams soluble fibre, 16.3 grams protein.