| Ingredients |
1 1/2 lb lean ground top round
1 medium yellow onion, chopped
1/2 cup rice or bulghour
1/4 cup parsley, chopped
1/4 cup lemon juice
8 oz crushed tomatoes or tomato sauce
1 tsp black pepper, to taste
1 tsp salt, to taste
1 cup water, enough to cover the vegetables
Cayenne pepper to taste
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| Preparation |
Scoop out the vegetables leaving an opening for the filling of about 1 1/2 -2
inches in diameter and about 2-3 inches deep. Fill the scooped out vegetables
with the filling mixture and place upright in a large covered casserole. Pour
over the crushed tomatoes or tomato sauce with broth or 1 cup of water.
Cover and cook in a preheated 350 degree oven for about 1-1 1/2 hours.
A variety of vegetables can be used including red, gold, and or green bell
peppers. Also used are zucchini squash [large], tomatoes, onions. I am not
sure but this may actually work in pumpkin.
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Per Serving: 269 Calories; 16 g Fat; 6 g Sat Fat; 66 mg Cholesterol; 94 mg Sodium;
8 g Carb; 3 g Fiber; 23 g Protein. |
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