University of Illinois Extension

Recipes for Diabetes - University of Illinois Extension


12 ounces lean ground beef
1 small onion, chopped
1 can (15.5-ounce) red kidney beans, drained
1 can (6-ounce) tomato paste
1 can (10-ounce) diced tomatoes with green chilies, drained
3 large green peppers
2 tablespoons grated cheddar cheese


  1. Brown ground beef in medium saucepan. Add onions and cook until tender, stirring occasionally.
  2. Stir in red kidney beans, tomato paste, and diced tomatoes; heat to boiling. Reduce to low heat; simmer to blend flavors, about 10 minutes.
  3. Wash green peppers and cut in half lengthwise. Remove seeds.
  4. Place green peppers cut side up in large skillet. Add about ½ inch water. Heat to boiling; cover and reduce heat. Simmer about 5 minutes until crisp tender.
  5. Remove peppers from water and drain on towel. Place cut side up on serving plate, and fill with ground meat/kidney bean/tomato mixture. Top with a sprinkle of cheddar cheese.
Total time: 30 minutes
Preparation time: 10 minutes
Nutrition Facts
Servings per Recipe: 6 servings, 1 serving = ½ stuffed pepper
Amount Per Serving
Calories 247 Calories from Fat 99
Total Fat 11 g
Cholesterol 42 mg
Sodium 642 mg
Carbohydrate 21 g
Dietary Fiber 7 g
Protein 17 g
Exchange 1 starch, 1 vegetable, 2 medium fat meat
Carbohydrate Units 1.5

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