Quote:
Originally Posted by lrico
Hello, I am not familiar with the term TVP. Could you please explain what it means. I came upon this recipe looking for a meat stuffed bell pepper. Thanks.
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I wasn't either, but see her explanation further down. I have a recipe for meat stuffed bell pepper - will go copy it for you - brb.
Ok, I made this up, but have done it several times - feeds a LOT
Low-Carb Stuffed Bell Peppers
1 smallish Cauliflower, cooked tender and chopped fine
6 - Large Green Bell Peppers (or 8 smaller)
2 Tbls butter
2 Tbls Olive Oil
1 Whole medium yellow onion, chopped
2 Celery Ribs, chopped
4 Garlic cloves, chopped
2-3 Tsp dried Parsley, or 2 Tbls fresh, chopped
1/2 tsp black pepper
1-1/2 tsp Seasoned Salt
1-1/2 tsp Oregano
1 Tbls + Worcestershire sauce
2-1/2 lbs ground beef
1 - 14 oz can Diced Tomatoes – sugar-free
1 - 14 oz can Tomato Sauce – sugar-free
1/2 Cup Mexican Salsa, Hot, Medium or Mild - up to you
2 eggs, beaten
Boil the cauliflower til tender, drain, cool, and chop fine.
Cut the tops off of the Bell Peppers, remove seeds and membranes. Chop fine the edible parts of tops. Wash peppers and place, cut side up, in glass baking dish so they're almost touching. Pour about an inch of water in bottom of dish and in bottom of peppers, cover with plastic wrap, and microwave on high for 8-9 minutes (microwave temps vary) til almost tender. Drain and set aside in baking dish, still covered so they don't dry out.
(I have made this without precooking the bell peppers and it still works out, just bake in the oven til they are as tender as you want them.)
In a deep fry pan, sweat chopped onion, celery and bell pepper tops in olive oil and butter for about 10-15 minutes on med/low. Add the garlic the last 3 or 4 minutes. Do not brown, saute just til tender. Transfer to sauce pot or bowl and set aside.
Now brown the ground beef in same fry pan, constantly stirring to eliminate 'chunks' - a wooden fork is good for this. Turn off heat. Drain grease out of meat. Add sauteed veggies back into meat. Add the chopped cauliflower. Add Seasoned Salt and pepper. Mix thoroughly, let mixture cool a little.
Beat two eggs, using the pan or bowl that held the sauteed veggies, and add the Worcestershire sauce, the Oregano and the Parsley to the egg mixture. Pour over meat and work the egg mixture thoroughly into the meat. Combine the Tomato sauce, diced tomatoes and Salsa (in same saucepan or bowl). Pour half into the meat mixture. Mix thoroughly.
Preheat oven to 350 degrees. Using the same baking pan you microwaved the bell pepper shells in, spoon the meat mixture into pepper shells, making mounds on top if necessary, to use all the meat. Pour balance of tomato sauce mixture over all and bake for about 45 minutes.
Serves 6 - 8. (And you only dirtied 3 pans......:-))