Stuffed Pepper Improv - What do you think?
 

I want to make stuffed peppers without the rice. This is what I'm thinking so far:

I have 4 peppers. I am thinking of lean ground meat, mixed with a can of lentils, chopped mushrooms, and canned tomato sauce (no salt, or anything non-P1), italian seasoning, 2 tbsp sour cream, and the part skim mozzarella on top.

What do you think? Sound weird? Any advice? TIA!! :hug:

I think it will be delicious!

That should work, although I don't really think you need the sour cream. But let us know how it tastes, you may have a new winner!
You could use any type of bean in the stuffing, too, and omit the meat. I sometimes mash cannellini beans into ricotta cheese, add a little parmesan, a spoonful of pesto, and spoon it into the pepper shells. Then I pour the tomato gravy over and around the peppers and top each one with some mozzarella cheese, cover, and bake.

Thanks! Your's sounds wonderful.

My mom always added sour cream to the stuffed peppers when I was growing up. She swore it helped hold the filling together. I just always add it because of what I know, I guess. LOL!

I figure with this version, everyone is happy. I have a P1, my son has lentils, and hubby has meat (How many times have I heard, "So where's the meat?").

I like the idea of ricotta - maybe that instead of sour cream?

I use ground turkey breast to make it extra lean, also black beans, onion, mushrooms and a little cumin with NSA tomato paste. I love RF sour cream on mine too, and I top it with some wonderful pico de gallo!

Sound great.Here is a tip though. If you like it cheezy, you could add fat free or low fat cottage cheese to help hold the filling and it makes it very cheesy.

:drool: That's it, I'm putting stuffed peppers on the menu for tomorrow!

Thanks..now I'm starving!!! LOL I was going to make turkey burgers tonight, but I think you just changed my mind!

Sounds fantasic....I love the idea of a mexican inspired pepper. Something to think about for next week's menu.
Thanks!

This was GREAT! Even a hit with my picky 4 year old. It was a bit wetter due to the missing rice, but I used 2 tbs. ricotta with 2 tsp. sour cream mixed in, garlic powder, basil (fresh), oregano, and onions. I also used fresh mushrooms. I can try to work out a precise recipe, but it's always hard since I wing my spice additions. I made a side of cauliflower because I worried it wouldn't be enough, but one pepper a piece filled us up!

This'll be a keeper. :)