Digestion Friendly Bell Peppers Recipes
DIGESTION FRIENDLY BELL PEPPERS
Ok, this isn't the sexiest recipe out there, but I avoided bell peppers for years for fear of the repercussions - the indigestion and burping were hideous. I found that this method works well as a prep step for bell peppers you use in cooking. Now I'm back to enjoying jambalaya and peppers like a regular person.
Provided by horker1
Categories Peppers
Time 32m
Yield 2 peppers, 2 serving(s)
Number Of Ingredients 3
Steps:
- Cut up the bell peppers as needed for whatever you are cooking. You need to have some of the inside exposed, so if you're doing stuffed peppers, cut off the tops.
- In a bowl deep enough to cover the peppers, combine baking soda and water and stir until dissolved. It's ok if some of it settles out.
- Soak the bell peppers in the baking soda water for 30 minutes and rinse well. They're ready for use in whatever you wish.
Nutrition Facts : Calories 11.9, Fat 0.1, Sodium 2829.1, Carbohydrate 2.8, Fiber 1, Sugar 1.4, Protein 0.5
HEALTHIER STUFFED PEPPERS
This healthier stuffed peppers recipe uses an assortment of colored peppers, lean ground beef, brown rice, fresh onion and garlic, and natural tomato sauce. So colorful and so healthy!
Provided by MakeItHealthy
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- Cook and stir beef, garlic, and onion in a skillet over medium heat until meat is evenly browned and onion is softened, about 5 minutes.
- Remove and discard the tops, seeds, and membranes of the green, red, and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off the peppers if necessary so that they stand upright.
- Mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
- Bake in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender, about 1 hour. Sprinkle the peppers with grated Parmesan cheese after baking.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 28.9 g, Cholesterol 52.5 mg, Fat 11.1 g, Fiber 4.4 g, Protein 19.7 g, SaturatedFat 4.4 g, Sodium 548.8 mg, Sugar 9.1 g
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