BettyR
Tue, Jan-13-04, 19:30
I made these for supper guests last night and they were a big hit. I fed seven people with this and got a lot of complements. One of my guests ate two of them, these things were big! He said they were the best stuffed peppers he had ever eaten. I hope you enjoy them as well.
Italian Stuffed Peppers
4 pounds ground chuck(0g)
1/2 cup textured vegetable protein(6g)
3 eggs(1.8g)
1-8oz can tomato sauce(17.6g)
1/2 cup cream(4g)
1/4 cup water(0g)
2 tablespoons dried minced onion(8.3g)
2 teaspoons garlic powder(3.5g)
2 teaspoons salt(0g)
2 teaspoons pepper(1.6g)
2 teaspoons onion powder(3.2g)
2 tablespoons Italian seasoning(3g)
1/4 cup chopped parsley(.5g)
1/4 cup chopped chives(.5g)
5 large bell peppers(36.3g)
9-(2-1/2 x 2 inch) square chunks of mozzarella cheese about 2 ounces each(13.8g)
1-6oz can of tomato paste(32.8g)
Preheat oven to 375°
Put everything except peppers, cheese and tomato paste in a very large bowl and with your hands, mix and kneed the mixture until the vegetable protein softens and soaks up the extra moister and the mixture becomes firm enough to mold.
Wash the peppers and cut them in half length wise and remove the seeds. Place them in a foil covered baking pan. I used the bottom of my broiling pan and had room for 9 pepper halfs.
Divide meat into 9 balls; insert a chunk of cheese into the middle of each ball and make sure the cheese is completely covered all around.
Place the meatballs into the pepper cups you just made.
Open the tomato paste and spoon it into a bowl. A little at a time add just short of two tomato paste cans of water, stirring to make a smooth sauce.
Spoon this sauce over each stuffed pepper and sprinkle each with salt, pepper, and garlic powder.
Make a foil tent over the pan making sure that the foil is not touching the tops of the peppers but that it is sealed to the pan all the way around.
Bake in a 375° oven for 1-1/2 hours.
Total carb count 132.9
Carb count for each pepper, if you eat the pepper=14.76
Carb count for each pepper, if you just eat the meat=10.76
Italian Stuffed Peppers
4 pounds ground chuck(0g)
1/2 cup textured vegetable protein(6g)
3 eggs(1.8g)
1-8oz can tomato sauce(17.6g)
1/2 cup cream(4g)
1/4 cup water(0g)
2 tablespoons dried minced onion(8.3g)
2 teaspoons garlic powder(3.5g)
2 teaspoons salt(0g)
2 teaspoons pepper(1.6g)
2 teaspoons onion powder(3.2g)
2 tablespoons Italian seasoning(3g)
1/4 cup chopped parsley(.5g)
1/4 cup chopped chives(.5g)
5 large bell peppers(36.3g)
9-(2-1/2 x 2 inch) square chunks of mozzarella cheese about 2 ounces each(13.8g)
1-6oz can of tomato paste(32.8g)
Preheat oven to 375°
Put everything except peppers, cheese and tomato paste in a very large bowl and with your hands, mix and kneed the mixture until the vegetable protein softens and soaks up the extra moister and the mixture becomes firm enough to mold.
Wash the peppers and cut them in half length wise and remove the seeds. Place them in a foil covered baking pan. I used the bottom of my broiling pan and had room for 9 pepper halfs.
Divide meat into 9 balls; insert a chunk of cheese into the middle of each ball and make sure the cheese is completely covered all around.
Place the meatballs into the pepper cups you just made.
Open the tomato paste and spoon it into a bowl. A little at a time add just short of two tomato paste cans of water, stirring to make a smooth sauce.
Spoon this sauce over each stuffed pepper and sprinkle each with salt, pepper, and garlic powder.
Make a foil tent over the pan making sure that the foil is not touching the tops of the peppers but that it is sealed to the pan all the way around.
Bake in a 375° oven for 1-1/2 hours.
Total carb count 132.9
Carb count for each pepper, if you eat the pepper=14.76
Carb count for each pepper, if you just eat the meat=10.76