Here ism y recipe for stuffed peppers. Like I said before, I mix my veggies.I have also found that I can eat the bell peppers as well as yellow squash and zucchini and they don’t effect me even though they are not on the list. To each their own and they know how their body will react
½ medium yellow onion, chopped
1 large or 2 small zucchini, seeded and chopped
4 bell peppers
15 oz lean ground beef, turkey, venison, or bison
5 large button mushrooms (100g)
2 cloves garlic
1/8 tsp basil
½ tsp oregano
1- 14.5 oz can diced tomatoes (natural), drained
4 grissini breadsticks
2 tablespoons worstershire sauce
Salt and pepper to taste
Cut top ¼ of the peppers. (save for another use like salad) Trim bottom so it will sit flat. Clean out inside of pepper. Boil in stock pot of water for 10 minutes to soften. Remove and set aside. Preheat oven to 350.
Sautee onion, mushrooms, zucchini, and garlic in a pan till soft. (I use water to sauté) Add in salt to taste, oregano, basil, and tomatoes. Simmer till hot. Puree half in a blender, food processor, or immersion blender. Cook ground meat with pepper till browned. Drain and rinse under hot water to remove any extra fats. Rinse out pan, too. Add meat to veggie mix and add in worstershire sauce. Salt to taste and simmer for a few minutes. Add in crackers and mix well. Separate into 4 sections and put one section each into each pepper. A spring loaded ice cream scoop works well. Cover with foil and cook for 30 minutes. Remove foil and cook another 5-10 minutes. Serve with a yummy salad!
I made this recipe with bison, and it was 297 calories per serving.
Be sure to rinse your meat with hot water after browning. I have been doing this for years and it works!