stuffed peppers

Mexican Hamburger-Stuffed Green Peppers

4 large green peppers
1 lb. hamburger
1/3 c. chopped onion
1/3 c. chopped celery
3 c. cooked cauliflower chopped up (rice substitute)
1 c. salsa
2 t. chopped green chilies
2 c. shredded Monterey jack & cheddar cheese mix
1/4 c. salsa

Cut tops off peppers & remove seeds. Put in boiling water & boil 6 min.
Remove & set aside. Combine hamburger, onion, & celery & cook until done.
Drain off grease. Stir in rice, 1-c. salsa & chilies. Fill peppers with
hamburger mixture. Arrange in pan. Top with cheese & salsa. Put a little
water in pan. Cover tightly. Bake at 350º for 45 – 55 min.

You can make this ahead of time & cook later. Also this freezes really well.
Taste like you just cooked them.

Serves 4-6. Totals for whole recipe are calories, 2425; fat, 167 g.; carbs,
93 g., less fiber, 16; protein, 145 g.

In news:[email hidden],
Ian Fraser <[email hidden]> stated
| hi all again,
|
| does anyone have a low-carb for stuffed peppers please?
|
| thank you
|
| Ian

I made Chiles Rellenos for dinner last night. Got the idea from Food
911. I just substituted Atkins bake mix for flour for the coating.
They came out really good. I used a traditional white cheese stuffing
rather than the meat mix that Tyler Florence used, though you could
make that LC too. So, basicly you have a pepper stuffed with cheese
and coated with bake mix and eggs. As long as you go easy on the
ranchero sauce, it's pretty LC.

I like chile rellenos casserole myself...no breading at all. Here's a
recipe I adapted from one I found somewhere on the 'net.

Makes 8 servings

28 oz canned Ortega diced green chiles (4 cans) (NOT jalapenos!)
4 large eggs
1 cup Kraft Mexican cheese, shredded
1 cup half and half
1 cup Sargento light ricotta
2 cups shredded sharp cheddar
1/2 tsp chipotle chili powder
1/4 tsp black pepper
1/4 tsp baking powder
1/4 tsp cumin

Spray a 9x13 baking dish with olive oil type PAM. Spoon in 2 cans of chiles,
and spread thinly covering entire bottom of pan. Dump both cups of shredded
cheddar on top of that layer, spread evenly to edges of pan. Dump on 2 more
cans of chiles, spreading as best you can on top of the cheddar.

In a seperate bowl, beat the eggs thoroughly. Pour in half and half and stir
well. Fold in ricotta and stir until mixture is consistent, no lumps. Stir
in spices and baking powder, making sure to distribute well.

Dump egg mixture on top of the stuff in the 9x13 baking dish and
tap/shake/rock gently to distribute to edges of pan. Sprinkle the shredded
mexican cheese evenly overtop of the egg mixture.

Bake in oven at 375 degrees for 20-30 minutes depending on how sucky your
oven is. Mine took 35.

Serve with a bit of sour cream and salsa.

Per serving (sans sour cream and salsa):

293 calories
65F/11C/24P
21g fat
11g sat
6g poly
2g mono
9g carbs
2g fiber
7g net carbs
17g protein
762mg sodium
167mg cholesterol

--
Peace,
Pen
--
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"Chet Hayes" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I made Chiles Rellenos for dinner last night. Got the idea from Food
911. I just substituted Atkins bake mix for flour for the coating.
They came out really good. I used a traditional white cheese stuffing
rather than the meat mix that Tyler Florence used, though you could
make that LC too. So, basicly you have a pepper stuffed with cheese
and coated with bake mix and eggs. As long as you go easy on the
ranchero sauce, it's pretty LC.