One of my favorite dishes that my mother would make when I was off-diet was stuffed peppers. Her original recipe called for mixing a pound of ground beef with a cup of minute rice, diced onion, salt, pepper and garlic powder in a large bowl. Once the mixture was combined, she’d cut the tops off of four green bell peppers, hallow-out the seeds and then fill each pepper to the top with the mixture.
Earlier today, I decided to try my hand at adapting this family recipe for a low-protein PKU diet and I was extremely pleased with how well this dish turned out! I substituted portabella mushrooms for the ground beef and instead of minute rice, I used Cambrooke Foods’s low-protein short grain rice. Here’s a closer look at the recipe and how I prepared it.
- 5 medium-sized green bell peppers
- 2 medium-sized portabella mushroom caps, diced
- 1/2 large onion, diced
- 1-1/3 c of Cambrooke imitation short grain rice
- (4) 26 oz. cans of Campbell’s concentrated tomato soup
- Garlic powder
- To prepare the green bell peppers, slice the tops off and hallow-out the seeds.
- Place the caps back on top of the peppers and set aside in a dutch oven.
- In a large mixing bowl, combine portabella mushrooms, onion and imitation rice.
- Once ingredients are mixed, add ½ cup of tomato soup and stir until well coated.
- Add garlic powder, salt and pepper to taste.
- Using a large spoon, scoop mixture into each bell pepper until filling is level with the top of the pepper.
- Place the pepper cap on top of the now-stuffed pepper, use two toothpicks to secure the cap and place back inside the dutch oven.
- Repeat until all five peppers have been stuffed and re-capped.
- Pour the remaining condensed tomato soup in the dutch oven, filling in around the peppers until the peppers are at least half-way covered with the soup.
- Place lid on dutch oven and bake at 350° for 1 hour.
Yield: 5 stuffed peppers
Phe: 161 mg per pepper*
Protein: 2.5 gm per pepper
Exchanges: 10.7 per pepper
Calories: 197 per pepper
Fat: 0.8 gm per pepper
* Based on 1.2 cup tomato soup mixed in with ingredients, not soup peppers are baked in.
As you can tell, this recipe makes a ton of leftovers. I ate one pepper immediately and packaged the rest in Tupperware containers. I placed two servings in the fridge for eating later this week (maybe as a packed lunch for work) and froze the other two so they wouldn’t go bad. If you feel like you need a little more sustenance, serve the pepper along with Aproten low-protein noodles and use the extra tomato soup as gravy. Just be sure to add 68 mg of phe per ½ cup of tomato soup you top it with.