I thought I'd share this.

I have been making stuffed peppers with just meat, egg, onion and
seasoning, including less than half an 8 ounce can of tomato sauce (low
salt) for two servings. The egg really holds the meat together and
there is no need for rice or bread as a filler. I've been baking the
peppers in my toaster oven.

I slice the peppers lengthwise so I have two nice halves. I use 1/2
pound of ground beef which I grind myself so it is fairly lean. It's
either chuck or brisket. Mix the meat with 1 egg, 1/4 cup chopped onion,
some granulated garlic, salt (if you use it) and freshly ground pepper.
Add 2-3 tablespoons of canned tomato sauce.

Spoon the mixture into the pepper halves. Spray a pan with cooking
spray. Preheat the oven or toaster oven to 350° F. Place the pepper
halves in the pan and spoon some of the canned tomato sauce on top of
each pepper. 45 minutes should do it.

I had smallish peppers today so I made 3 halves.

DH loves these and they are pretty low in carbs.




--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.