Kidney-Friendly St. Patrick’s Day Recipe: Stuffed Peppers

This recipe comes from our free downloadable cookbook: Everyday Eating. Download it here.

While stuffed peppers aren’t a traditional St. Patrick’s Day meal, the bright green peppers feel festive and the orange and white from the carrots and bread cubes make this the perfect dinner for March 17. Watch a video on how to make these here.

As always, consult your registered dietitian about your own specific dietary needs.

Skillet Stuffed Peppers

Makes: 4 servings

Per serving: Calories 273, Protein 18 gm, Sodium 180 mg, Potassium 530 mg, Phosphorus 170 mg

Ingredients

½ lb. ground beef or ground turkey

1 medium celery stalk,minced

1 medium carrot, shredded

2 cups white bread cubes (about 4 slices)

2 Tbsp. cider vinegar

½ tsp. dry mustard

½ tsp. onion powder

½ tsp. garlic powder

1 1/4 cups water

4 green peppers

Directions

1. In 12-inch skillet over medium heat, cook ground beef, celery and carrot

until meat is browned and vegetables are tender (about 10 minutes), stirring

occasionally.

2. Remove skillet from heat.

3. Stir in bread cubes, vinegar, mustard, garlic powder, onion powder and 1/4

cup of water.

4. Meanwhile, cut green peppers in half lengthwise; discard seeds.

5. With spoon, lightly pack meat mixture into pepper halves.

6. In same skillet, in 1 cup of water, arrange stuffed peppers.

7. Over medium heat, bring water to a boil.

8. Reduce heat to low.

9. Cover and simmer 15 minutes or until peppers are tender.