Facts and Figures
|
| Servings |
4 |
| Preparation Time |
|
| Cooking Time |
25 minutes |
| Key Nutritional Value |
Calories 273Cal
Phosphorus 170mg
Potassium 530mg
Protein 18g
Sodium 180mg
|
Ingredients
|
| green peppers |
4 |
| ground beef |
1/2 lb. (225 g) |
| medium celery stalk, minced |
1 |
| medium carrot, shredded |
1 |
white bread cubes
(about 4 slices) |
2 cups (470 ml) |
| cider vinegar |
2 Tbsp. (30 ml) |
| dry mustard |
1/2 tsp. (2.5 ml) |
| garlic powder |
1/2 tsp. (2.5 ml) |
| onion powder |
1/2 tsp. (2.5 ml) |
| water |
1 1/4 cups (295 ml) |
| |
|
Instructions
|
| In 12-inch (30 cm) skillet over medium heat, cook ground beef, celery and carrot until meat is browned and vegetables are tender (about 10 minutes), stirring occasionally.
Remove skillet from heat.
Stir in bread cubes, vinegar, mustard, garlic powder, onion powder and 1/4 cup (60 ml) of water.
Meanwhile, cut green peppers lengthwise in half; discard seeds.
With spoon, lightly pack meat mixture into pepper halves.
In same skillet, in 1 cup (235 ml) of water, arrange stuffed peppers.
Over medium heat, heat water to boiling.
Reduce heat to low.
Cover and simmer 15 minutes or until peppers are tender.
Please check with your own renal dietitian or healthcare professional that the dish is suitable for you.
|
