Low Glycemic Index and Low G.I. Recipes


Chili Stuffed Peppers Recipe

4 large red or yellow bell peppers
1 tablespoon olive oil
1 pound extra lean ground beef
1 cup minced onions
8 ounces cream cheese
1/2 cup + 1/4 cup grated cheddar cheese, divided
1/4 teaspoon Tabasco sauce
1/8 teaspoon cayenne (or to taste)
1/2 teaspoon salt
2 tablespoons dried parsley
1 tablespoon chili powder
2 teaspoons marjoram

Cut off the top of the peppers and slice each in half lengthwise, so that you have 2 identical halves. Remove the seeds and membrane inside. Place the prepared peppers in a large saucepan and cover with water. Bring to a boil, and parboil the peppers for 3 minutes. Remove from the water; drain and set aside to cool.

Preheat the oven to 370 degrees. Grease a baking dish large enough to place the peppers in a single layer. Spray or brush the outside of each pepper with olive oil. Lay the pepper shells in the bottom of the prepared baking dish and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the onions; sauté just until translucent. Add the beef and continue to sauté, stirring, until the beef is cooked and all liquids are gone. Reduce the heat to low.

Add the remaining ingredients, except for the 1/4 cup cheddar, and stir over lowest heat until the cheeses are melted. Spoon the meat mixture evenly among the pepper shells. Top each with the remaining 1/4 cup cheddar.

Bake 30 - 40 minutes, until the begins to brown. Let stand about 10 minutes before serving.

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