Preparation Time: 1 hour, 15 minutes
Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, Large Skillet, 4-quart Stockpot
- 4 medium green bell peppers
- ½ medium onion, peeled and chopped #2 blade
- 1 celery rib, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- ½ pound (230 g) lean ground round
- 1 cup cooked rice
- 1 8 ounce (230 g) can tomato sauce
- 1 2 ½ ounce (75 g) jar sliced mushrooms
- ½ teaspoon oregano
- 1 teaspoon fresh basil, chopped (or dried)
Remove tops and seed green peppers. In the Large Skillet over medium heat, dry sauté onions, celery and garlic until tender (olive oil for sautéing optional). Add ground round, sauté until cooked through. Add all other ingredients and stir until well blended. Remove from heat to cool.
Spoon beef and rice mixture into bell peppers, and stand peppers upright in 4-quart Stockpot (4 L). Add 3 tablespoons of water, cover with the vent closed, and cook waterless over medium-low heat to form the vapor seal. When the lid spins freely on a cushion of water the vapor seal is formed. Cook through until tender, approximately 30 minutes.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 258; Fat Grams 11; Carbohydrate Grams 26; Protein Grams 14; Cholesterol mg 35; Sodium mg 471.
THE POINT SYSTEM: Calorie Points 3½; Protein Points 2; Fat Grams 11; Sodium Points 20 ½; Fiber Points 2; Carbohydrate Points 2; Cholesterol Points 3.