I was looking for a simple recipe for stuffed bell peppers, and this is it. I didn't have beef gravy or mushrooms available, but I did have a very chunky organic condensed cream of portabella mushroom soup and some really tasty low-sodium beef bouillon cubes. So, I dissolved 2 bouillon cubes in 16 oz of the condensed mushroom soup (without thinning it) and used that in place of gravy and mushrooms in the recipe. I added some crushed garlic, too. Otherwise I followed the recipe as written. I served it with garlic-&-herb mashed potatoes & a side salad.
Short-cuts for this recipe: Use diced frozen onions. Monthly brown 4 pounds of lean ground beef, put 1/4 of the browned, drained meat into each of 4 quart-size ziploc bags, & freeze until needed. In this case, you'd just grab a bag of the precooked browned beef, throw it in the skillet long enough to sautée the onions & mushrooms, then just add gravy since it's already drained.
Gluten-free alternative: use GF gravy or use my modification with Pacific Natural Foods Cream of Mushroom condensed soup & GF bouillon cubes.
Lower the fat content by rinsing the drained ground beef with hot water, and using vegetarian ground beef replacement for 1/2 of the ground beef, and using low-fat cheese. (Using rice or bread as extenders will add starchy carbs.)
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I was looking for a simple recipe for stuffed bell peppers, and this is it. I didn't have beef...