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Title: Popkin's Stuffed Peppers
Categories: Vegetarian Diabetic Mushroom
Yield: 8 Servings
| 8 | md | Bell peppers |
| 7 | Fat-free grain burgers Boca burgers for example | |
| 2 | c | Cooked rice |
| 1 | sm | Tomato; diced |
| 1/2 | c | Mushrooms; sliced |
| 1/4 | c | Tomato juice |
| 1 | cl | Garlic, minced |
| 1/2 | ts | Dried oregano |
| 1/4 | ts | Dried thyme |
| Salt and pepper to taste | ||
| 1/4 | c | Tomato juice |
| 1/4 | c | Water |
Heat oven to 350 degrees. Slice off top of peppers and remove seeds and membranes. Place grain burgers on pan and bake in preheated 350-degree oven for 8 minutes, until they begin to to brown. Remove from oven and let cool. Crumble with hands into large bowl. Add remaining ingredients except tomato juice and water and mix well. Stuff peppers with mixture. Place stufffed peppers in baking dish. Mix tomato juice and water and pour into bottom of casserole dish. Cover with foil and bake at 350 degress for 35 minutes.
Nutritional info: 212 cal; 9g prot, 38g carb, 3g fat (11%) Exchanges: .8 vegetable, 2.2 bread, .4 meat, .2 fat Source: Chef Popkin, Broward General Medical Center Miami Herald 3/16/95
Formatted: 6/26/95 by Lisa Crawford (LISA_POOH@DELPHI.COM)
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