Low Sodium Stuffed Bell Peppers

While waiting for spring gardening activities to begin, I came up with this recipe. I needed something that would be relatively low in calories, low in cholesterol and low in sodium. Instead of salt, I used so-called fake salt (potassium chloride) for the seasoning. I then only eat one half of each pepper at meal time. The result was much better than I expected.

Ingredients:

2 bell peppers, seeded & tops removed
1/3 lb ground beef, browned & drained
3 tbsp onion, diced
1 clove garlic, minced
1 8 oz can of tomato sauce
1/3 cup rice
1 slice of American cheese

Directions:

Make up the rice according to package directions. Blanch peppers in hot boiling water for about 5 minutes. Combine the hamburger and onion, brown in a pan over medium heat and drain off any excess fat. Add the rice and garlic. Mix a little then add about half the can of tomato sauce and mix well. Add this mixture to the bell peppers. Overfill the cavity slightly. Place these in the crock pot that has been set to low. Add the rest of the tomato sauce.

Cover and cook on low for about 3 hours. Cut the American cheese into four strips and make X’s over each bell pepper. Re-cover and cook for another 15 minutes or nuke briefly in the microwave.