|
� �
� |
|
� Just simply roast a chicken but stuff it with sauerkraut instead of bread stuffing. � |
� |
|
� 2 large sweet red peppers 2 large sweet yellow peppers 1/2 pound ground round beef 1 medium onion, chopped 2 cloves garlic, minced 2 cups cooked long-grain rice (no salt or fat added) 1-1/4 cups no-salt-added salsa (I use w/salt) 1 cup fresh or frozen whole-kernel corn, thawed (canned works) 1-1/2 teaspoons ground cumin 1/2 cup chopped fresh cilantro (dried works fine, adj qty) 1 cup (4 ounces) shredded reduced-fat Cheddar cheese |
Cut tops off peppers; remove and discard seeds and membranes. Trim stems from tops, and discard stems. Chop pepper tops; set aside. Arrange pepper shells in an 11x7x1-1/2 inch baking dish. Cover with heavy-duty plastic wrap, and vent. Microwave at high 7 minutes, rotating dish a qrtr. turn a couple times. Set aside. Note: You can peel the skin off the pepper when it cools a bit if you want. Combine meat, onion, garlic, and chopped pepper in a large nonstick skillet; cook over medium heat until meat is browned, stirring until it crumbles. Drain if necessary. Add rice and next 3 ingredients. Cook until thoroughly heated, stirring occasionally. Stir in cilantro. Spoon meat mixture evenly into pepper shells; place shells in an 8-inch square baking dish. Bake at 350 degrees for 20 minutes; sprinkle evenly with cheese, and bake 5 additional minutes or until cheese melts. Yield 4 servings. Note: pepper shells may be precooked in a steamer basket for 5 minutes instead of in the microwave. Per serving: Calories 363 (23% from fat), Fat 9.1g, Chol 51mg, Protein 26.7g, Carbo 45.0g, Sodium 434mg (more if you add salt to rice or salsa) Exchanges: 2 Med-fat Meat, 2 starch, 3 Veggie � |
� |
|
| � �
|
MAIN DISHES
Roast Chicken Stuffed
with Sauerkraut
