Stuffed Bell Peppers
Managing your diabetes doesn’t mean you no longer can enjoy foods that you love or crave. Try our diabetic friendly stuffed peppers for a healthier version of your favorite meal!
Slice off stem end of peppers and remove and discard seeds and membranes.
Submerge the peppers in a pot of boiling water and cook for 5 to 10 minutes; drain.
Brown ground beef and onion in a nonstick skillet over medium heat. Drain and pat dry with paper towels. Return meat mixture to skillet. Add tomatoes, breaking them into pieces with cooking spoon, and cook until liquid evaporates. Remove meat mixture from heat; stir in pre-cooked wild rice, Worcestershire sauce, and Italian seasoning.
Preheat oven to 350°F. Spoon 1/2-cup portions of rice mixture into peppers; sprinkle evenly with cheese. Place peppers in a baking dish coated with cooking spray.
Bake for 20 minutes or until lightly browned.
4 servings
1 bell pepper
Ingredients
Directions
Slice off stem end of peppers and remove and discard seeds and membranes.
Submerge the peppers in a pot of boiling water and cook for 5 to 10 minutes; drain.
Brown ground beef and onion in a nonstick skillet over medium heat. Drain and pat dry with paper towels. Return meat mixture to skillet. Add tomatoes, breaking them into pieces with cooking spoon, and cook until liquid evaporates. Remove meat mixture from heat; stir in pre-cooked wild rice, Worcestershire sauce, and Italian seasoning.
Preheat oven to 350°F. Spoon 1/2-cup portions of rice mixture into peppers; sprinkle evenly with cheese. Place peppers in a baking dish coated with cooking spray.
Bake for 20 minutes or until lightly browned.
