Portabella Stuffed Peppers

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.

Ingredients:Low-Protein, Portabella Stuffed Peppers, PKU Recipes, Low-Protein Recipes

  • 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
  • Salt
  • Pepper


  • 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.

Portabella Stuffed Pepper Leftovers

Invest in some plastic containers for storing extra servings in the refrigerator or freeze for later.

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.



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