4.55 pt. Kashi Stuffed Peppers
Source of Recipe
Kashi Newsletter
Recipe Introduction
*It is 4.55 points per serving. If you use egg substitute it would be brought down to about 4 points per serving. And if you use extremely lean ground chicken and turkey the points would be lower to probably about 3 points per serving. Jenn
List of Ingredients
1/2 cup chopped onion
1/2 cup chopped celery
2 large green peppers -- cut in half, seeded
1 carrot -- grated
1/2 pound ground chicken -- * see note
1/2 pound ground turkey -- * see note
1/2 cup Kashi Pillaf, cooked -- cooled (cooked according to box instructions)
1 egg
1 large can stewed tomatoes
5 celery ribs -- cut in half
5 carrots -- cut in half
salt and pepper -- to tasteRecipe
Cut green peppers in half, remove seeds, wash and set aside. (You should have 4 pepper "cups." Put ground meat in a bowl, add slightly beaten egg, grated carrot and cooled cooked KASHI Pilaf. Add salt and pepper to taste. Mix well. Saute onion and celery in a small amount of water until soft; cool slightly and add to meat mixture, mix again to be sure all ingredients are thoroughly blended.
Stuff meat mixture into the 4 green pepper "cups." In a deep ovenproof dish, place a layer of celery ribs and carrots on the bottom of the dish. Place the stuffed pepper "cups" on the celery and carrots with the meat facing on top. Pour the can of tomatoes over the peppers with meat. Cover with foil; bake 350¼ for 1 and 1/2 hours. If additional liquid is needed, add tomato juice or water.
Makes 4 servings
NOTE: If available in your area, 1 lb. ground poultry
NOTES : Per serving: 246.6 cal, 7.2g (25.6%) fat, 4.9g fibre, 319mg sodium, 28g carbs, 19g protien
|
Â
Â
Â
|
member logon
