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.

"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

"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

nice, Lee

--
Have a great day
"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.
>
>
>
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

Janet Wilder > wrote:
> 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.

They sound purty good, Janet. Have you tried using Poblano (Pasilla)
chiles?

Or you might like Basic Jalapeno Pepper Preparation

(Say that 5 times real fast!)

When selecting your jalapenos at the store go for the big ones. It
makes fixing them easier, and there's more to eat later! Here's
where you put on the rubber gloves if your have real sensitive
skin. Cut the tops off the jalapenos and set them in the Chile
Grill. Do all of them. Then using an apple corer/parer carefully
remove the seeds. If you don't want any surprises later make
sure you get them all.

Stuff Em!

Now comes the fun part, actually this part starts at the store, stuff
something in `em! As you're wandering down the aisle in the
store, let your imagination go wild with ideas of what to put in
your little creations. Every thing from the plain; cheese, refried
beans, cream cheese, sausage, to the more differenter; shrimp,
crab, smoked oysters, pickled baby corns, somebody might
even like peanut butter! Anyway, put a little salt in the peppers,
stuff them with something and put a toothpick through them and
set them back in the Chile Grill. The toothpick is important
because even the biggest jalapeno will fall through when it gets
done enough. Some people top them off with a quarter slice of
bacon and the toothpick keeps it on. One thing about using the
bacon is when its done, the peppers are done.

Cooking

Put the Chile Grill in your bbq pit or oven at about 350 degrees,
if you cook them at a higher temp it will boil out the stuffing's with
high water content. Takes about an hour if you want the peppers
to lose all their heat. 30 to 45 min. if you want some kick. If you
put the Chile Grill on your bbq pit be sure you have indirect heat
or the bottoms will burn before the tops are done.

Enjoy!

Bigwheel's Cowtown Wolf Turds

appetizers

jalapeno peppers
thin sliced pork loin(we use fresh; ground hot link sausage)
bacon strips
soy sauce
lemon pepper
toothpicks

Marinate pork loin in soy sauce.
Cut peppers but leave attached.
Remove seeds and veins if necessary.
Stuff peppers with pork loin.
Wrap with bacon strips.
Use toothpicks to hold together.
Dust with lemon pepper.
Grill, smoke, or bake till done.

Use Habenero peppers and call them Dragon Turds.
Use Bhut Jolokia peppers and call them Devil Turds.

Removal of seeds and vein to taste.
Smoky bacon is good
Can use ground pork in place of loin.
Seasonings can be adjusted.
These are very good.
Don't eat any hotter than your normal heat tolerance.

I thought I'd share those. ;-)

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Nick Cramer wrote:
> Janet Wilder > wrote:
>> 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.
>
> They sound purty good, Janet. Have you tried using Poblano (Pasilla)
> chiles?
>
> Or you might like Basic Jalapeno Pepper Preparation
>
> (Say that 5 times real fast!)
>
> When selecting your jalapenos at the store go for the big ones. It
> makes fixing them easier, and there's more to eat later! Here's
> where you put on the rubber gloves if your have real sensitive
> skin. Cut the tops off the jalapenos and set them in the Chile
> Grill. Do all of them. Then using an apple corer/parer carefully
> remove the seeds. If you don't want any surprises later make
> sure you get them all.
>
> Stuff Em!
>
> Now comes the fun part, actually this part starts at the store, stuff
> something in `em! As you're wandering down the aisle in the
> store, let your imagination go wild with ideas of what to put in
> your little creations. Every thing from the plain; cheese, refried
> beans, cream cheese, sausage, to the more differenter; shrimp,
> crab, smoked oysters, pickled baby corns, somebody might
> even like peanut butter! Anyway, put a little salt in the peppers,
> stuff them with something and put a toothpick through them and
> set them back in the Chile Grill. The toothpick is important
> because even the biggest jalapeno will fall through when it gets
> done enough. Some people top them off with a quarter slice of
> bacon and the toothpick keeps it on. One thing about using the
> bacon is when its done, the peppers are done.
>
> Cooking
>
> Put the Chile Grill in your bbq pit or oven at about 350 degrees,
> if you cook them at a higher temp it will boil out the stuffing's with
> high water content. Takes about an hour if you want the peppers
> to lose all their heat. 30 to 45 min. if you want some kick. If you
> put the Chile Grill on your bbq pit be sure you have indirect heat
> or the bottoms will burn before the tops are done.
>
> Enjoy!
>
> Bigwheel's Cowtown Wolf Turds
>
> appetizers
>
> jalapeno peppers
> thin sliced pork loin(we use fresh; ground hot link sausage)
> bacon strips
> soy sauce
> lemon pepper
> toothpicks
>
> Marinate pork loin in soy sauce.
> Cut peppers but leave attached.
> Remove seeds and veins if necessary.
> Stuff peppers with pork loin.
> Wrap with bacon strips.
> Use toothpicks to hold together.
> Dust with lemon pepper.
> Grill, smoke, or bake till done.
>
> Use Habenero peppers and call them Dragon Turds.
> Use Bhut Jolokia peppers and call them Devil Turds.
>
> Removal of seeds and vein to taste.
> Smoky bacon is good
> Can use ground pork in place of loin.
> Seasonings can be adjusted.
> These are very good.
> Don't eat any hotter than your normal heat tolerance.
>
> I thought I'd share those. ;-)
>

Thanks, Nick. I stay away from peppers with any heat at all. My tongue
is getting a little less sensitive, but I still can't deal with capsicum
oil very well.

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

now i am drooling, Lee

--
Have a wonderful day

"Nick Cramer" > wrote in message
...
> Janet Wilder > wrote:
>> 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.
>
> They sound purty good, Janet. Have you tried using Poblano (Pasilla)
> chiles?
>
> Or you might like Basic Jalapeno Pepper Preparation
>
> (Say that 5 times real fast!)
>
> When selecting your jalapenos at the store go for the big ones. It
> makes fixing them easier, and there's more to eat later! Here's
> where you put on the rubber gloves if your have real sensitive
> skin. Cut the tops off the jalapenos and set them in the Chile
> Grill. Do all of them. Then using an apple corer/parer carefully
> remove the seeds. If you don't want any surprises later make
> sure you get them all.
>
> Stuff Em!
>
> Now comes the fun part, actually this part starts at the store, stuff
> something in `em! As you're wandering down the aisle in the
> store, let your imagination go wild with ideas of what to put in
> your little creations. Every thing from the plain; cheese, refried
> beans, cream cheese, sausage, to the more differenter; shrimp,
> crab, smoked oysters, pickled baby corns, somebody might
> even like peanut butter! Anyway, put a little salt in the peppers,
> stuff them with something and put a toothpick through them and
> set them back in the Chile Grill. The toothpick is important
> because even the biggest jalapeno will fall through when it gets
> done enough. Some people top them off with a quarter slice of
> bacon and the toothpick keeps it on. One thing about using the
> bacon is when its done, the peppers are done.
>
> Cooking
>
> Put the Chile Grill in your bbq pit or oven at about 350 degrees,
> if you cook them at a higher temp it will boil out the stuffing's with
> high water content. Takes about an hour if you want the peppers
> to lose all their heat. 30 to 45 min. if you want some kick. If you
> put the Chile Grill on your bbq pit be sure you have indirect heat
> or the bottoms will burn before the tops are done.
>
> Enjoy!
>
> Bigwheel's Cowtown Wolf Turds
>
> appetizers
>
> jalapeno peppers
> thin sliced pork loin(we use fresh; ground hot link sausage)
> bacon strips
> soy sauce
> lemon pepper
> toothpicks
>
> Marinate pork loin in soy sauce.
> Cut peppers but leave attached.
> Remove seeds and veins if necessary.
> Stuff peppers with pork loin.
> Wrap with bacon strips.
> Use toothpicks to hold together.
> Dust with lemon pepper.
> Grill, smoke, or bake till done.
>
> Use Habenero peppers and call them Dragon Turds.
> Use Bhut Jolokia peppers and call them Devil Turds.
>
> Removal of seeds and vein to taste.
> Smoky bacon is good
> Can use ground pork in place of loin.
> Seasonings can be adjusted.
> These are very good.
> Don't eat any hotter than your normal heat tolerance.
>
> I thought I'd share those. ;-)
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061

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

"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

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

This sounds good. I loved my mother's meatloaf and stuffed peppers, but I
haven't made it since I was diagnosed T2 because her recipes included rice
(for stuffed peppers) and bread or corn flakes (for meat loaf). Now, I'm
going to try your method. She also stood the peppers up on end and sliced
just enough off the bottom to make them stand. Your way sounds easier, both
for cooking and for serving.

MaryL

On Nov 1, 7:34*am, "MaryL" -OUT-THE-LITTER>
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.
>
> > --
> > Janet Wilder
> > Way-the-heck-south Texas
> > Spelling doesn't count. *Cooking does.
>
> This sounds good. *I loved my mother's meatloaf and stuffed peppers, but I
> haven't made it since I was diagnosed T2 because her recipes included rice
> (for stuffed peppers) and bread or corn flakes (for meat loaf). *Now, I'm
> going to try your method. *She also stood the peppers up on end and sliced
> just enough off the bottom to make them stand. *Your way sounds easier, both
> for cooking and for serving.
>
> MaryL- Hide quoted text -
>
> - Show quoted text -


Yes, I like Janet's recipe, it sounds very tasty and appetizing.

My DH (the cook in the family) has reengineered some of his recipes to
make them lower carb. He used to make stuffed peppers and a terrific
chicken casserole using a lot of white rice, but now he uses a mixture
of cauliflower with a little brown rice and a little grated cheese.
He chops the cauliflower, but I think if he riced it and added
parmesan and egg, he could leave out the rice altogether. That would
work well for meat loaf too.

"Ricavito" > wrote in message
...
On Nov 1, 7:34 am, "MaryL" -OUT-THE-LITTER>
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.
>
> > --
> > Janet Wilder
> > Way-the-heck-south Texas
> > Spelling doesn't count. Cooking does.
>
> This sounds good. I loved my mother's meatloaf and stuffed peppers, but I
> haven't made it since I was diagnosed T2 because her recipes included rice
> (for stuffed peppers) and bread or corn flakes (for meat loaf). Now, I'm
> going to try your method. She also stood the peppers up on end and sliced
> just enough off the bottom to make them stand. Your way sounds easier,
> both
> for cooking and for serving.
>
> MaryL- Hide quoted text -
>
> - Show quoted text -


Yes, I like Janet's recipe, it sounds very tasty and appetizing.

My DH (the cook in the family) has reengineered some of his recipes to
make them lower carb. He used to make stuffed peppers and a terrific
chicken casserole using a lot of white rice, but now he uses a mixture
of cauliflower with a little brown rice and a little grated cheese.
He chops the cauliflower, but I think if he riced it and added
parmesan and egg, he could leave out the rice altogether. That would
work well for meat loaf too.


- - - - - - - -

That sounds like a good idea. I finally bought a ricer specifically so I
could try pushing cooked cauliflower through it to try the "faux mashed
potatoes" recipe that uses cauliflower. I could use it the way you
described, too.

MaryL

MaryL -out-the-litter> wrote:

: "Ricavito" > wrote in message
: ...
: On Nov 1, 7:34 am, "MaryL" -OUT-THE-LITTER>
: 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.
: > > --
: > > Janet Wilder
: > > Way-the-heck-south Texas
: > > Spelling doesn't count. Cooking does.
: >
: > This sounds good. I loved my mother's meatloaf and stuffed peppers, but I
: > haven't made it since I was diagnosed T2 because her recipes included rice
: > (for stuffed peppers) and bread or corn flakes (for meat loaf). Now, I'm
: > going to try your method. She also stood the peppers up on end and sliced
: > just enough off the bottom to make them stand. Your way sounds easier,
: > both
: > for cooking and for serving.
: >
: > MaryL- Hide quoted text -

: Yes, I like Janet's recipe, it sounds very tasty and appetizing.

: My DH (the cook in the family) has reengineered some of his recipes to
: make them lower carb. He used to make stuffed peppers and a terrific
: chicken casserole using a lot of white rice, but now he uses a mixture
: of cauliflower with a little brown rice and a little grated cheese.
: He chops the cauliflower, but I think if he riced it and added
: parmesan and egg, he could leave out the rice altogether. That would
: work well for meat loaf too.

: That sounds like a good idea. I finally bought a ricer specifically so I
: could try pushing cooked cauliflower through it to try the "faux mashed
: potatoes" recipe that uses cauliflower. I could use it the way you
: described, too.

: MaryL

I have found that the food processor works best for me with the mashed
cauliflower. I have never used them in place of rice, however. I do use
the low carb bread which works very well.

Wendy