Joshua bought a cookbook last week and "we" decided to make something out of it. Meaning I made it and he ate it. This is the cookbook he got.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwv4blK34vKYOmsicQmQzfmzON-7FIN3F7N0_oK8OIAp_PhzNabOXJz7e0x9br_6EmEXnNiEJqo_9z-05GKXYGAqED2Ysd9AGHeAft8y7G3W4OKguEcHh8rMA25wuO-P4AXNkOsT_mpoQ/s320/chow.jpg)
It is for guys who are trying to gain muscle, but basically the recipes are good for anyone. Here is the recipe for the stuffed peppers I made tonight, they were amazing, and I don't even like green peppers.
BEEF BOMBS
INGREDIENTS:
4 Bell peppers (green, yellow, or red)
1/4 teaspoon extra-virgin olive oil
1 pound extra-lean ground beef
1 egg white
1/2 finely chopped yellow onion
2 tablespoons no-salt canned corn
1 tablespoon finely chopped dried or fresh parsley
1/4 cup toasted wheat germ
Pinch of ground black pepper
3/4 cup low sodium tomato or spaghetti sauce
1 teaspoon prepared horseradish
HOW TO MAKE IT:
Step 1: Preheat the oven to 425 F. Pour 1/4" of water into a baking pan. Cut off the tops of the bell peppers, then carefully remove the seeds and membranes (pinch them out with your fingers or use a paring knife) and discard. Lightly coat the skins of the peppers with the oil. Place the peppers cut side down into the baking pan. Bake for ten minutes.
Step 2: In a large bowl, mix together the beef, egg white, onion, corn, parsley, wheat germ, black pepper, and 1/4 cup of the sauce.
Step 3: When the peppers are ready, remove them from the oven. Reduce the heat to 350 F. Fill each pepper with 1/4 of the beef mixture, then return the peppers to the baking pan cut side up (the pan should still have about 1/4" of water in it.)
Step 4: Bake for 30 minutes. Stir together the horseradish and the remaining 1/2 cup tomato sauce and add a little to the top of each pepper. Bake for 15 minutes longer, or until the meat is no longer pink.
Makes 4 servings.
Per serving: 217 calories, 27g protein, 16g carbohydrates, 6g, fat, 4g fiber.
My take: I made this without the wheat germ. It is in the baking section with the flax seed and stuff like that. It was a little expensive and I wasn't sure it was worth it. Also, I could only find raw wheat germ and I would have had to toast it, and I didn't feel like taking the time. Also, Josh doesn't like horseradish so we went without that I and put extra tomato sauce on the top. Instead of using extra-virgin olive oil, I sprayed the outsides of the peppers with fat-free olive oil spray. I also didn't cut the onion very fine. It was pretty chunky, but very good. I was going to make this with red bell peppers because they are much more nutritionally beneficial, however, one red bell pepper cost $2.08, while one green bell pepper cost $0.48. No comparison. Especially when I was making so many. I doubled this recipe and made eight so that Josh would have some to take to work for lunch. They were really good. Somehow, even though I doubled the recipe, the cooking times were still about right. It's different from anything I've ever made, but I'll probably make these again.
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