"W. Baker" > wrote in message
...
> Evelyn > wrote:
> : "Janet Wilder" > wrote in message
> : ...
> : >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.
> : Sounds good Janet. I make mine the same way, by cutting the peppers in
> : half lengthwise, then putting a "ball" of meat into the pepper half. I
> : also parboil the raw pepper halves a few minutes to make them more
> tender.
> : My grandmother told me to do that.
> : Evelyn
>
> I think I wrote last year about my tuffed peppers which I now make using
> fresh breadcrymbs made from the Arnolds or Pepperidge Farms low carb(not
> light) bread, using 4 5 gr of carb slices to a pound of chopped meat,
> either beef or turkey, lots of onion and just a little of the tomatos from
> the large can I use to make the sauce and an egg and lots of hot and sweet
> Hungarian paprika. I stuff the peppers whole, stand them up in a large
> roaster I have with a top, surround them with the canned tomatoes, sliced
> onions, some left over wine, and more hot paprika. ( I get the Szeged
> brand of imported paprikas, hot and sweet) I cok this covere, in the oven
> and for the 1 pound of meat I get 7 large stuffed peppers and no problem
> with my bgs. I love being able, once agian, to use bread crumbs in
> meatloaf and this kind of dish.
>
> Wendy



Wendy I bought some low carb bread and put it in my freezer in the kitchen.
I don't like the way it tastes, but for that, it might be just fine! Good
tip!

--

Evelyn

"Even as a mother protects with her life her only child, So with a boundless
heart let one cherish all living beings." --Sutta Nipata 1.8