Serving Size:
1/2 stuffed pepper

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Gluten-free


  • 4 medium green bell peppers
  • 1 pound ground beef, 10% fat
  • 2 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 cups reduced-sodium beef broth
  • 2 tablespoons reduced-sodium Worcestershire sauce
  • 1-1/2 teaspoons instant coffee powder, dry
  • 2 cups frozen mixed vegetables (carrot, corn, green beans, peas)
  • 2 cups white potatoes
  • 1 tablespoon butter
  • 3 tablespoons half and half


  1. Preheat oven to 350° F.
  2. Peeled potatoes and cut into small pieces.
  3. Leave stems on bell peppers and cut in half, from stem to bottom. With a spoon, remove seeds and membrane. Place on a baking sheet sprayed with nonstick cooking spray.
  4. Mix cornstarch with cold water and stir until free of lumps.
  5. In a sauce pan combine beef broth, Worcestershire sauce and coffee powder. Add dissolved cornstarch and stir over medium heat until thickened.
  6. In a skillet crumble the ground beef; cook over medium heat until browned. Add mixed vegetables, stir and heat with beef until hot. Combine gravy with beef and vegetable mixture.
  7. Stuff each bell pepper half with 1/2 cup beef mixture. Place in oven and bake uncovered for 40 minutes.
  8. While peppers are baking, make reduced-potassium potatoes. Place cut-up potatoes in a pot and add 6 cups water; bring to a boil. Remove from heat and drain water. Add fresh water and boil until potatoes are tender.
  9. With a hand mixer whip potatoes with butter or margarine and nondairy creamer or half and half.
  10. Remove peppers from oven. Spread 1/4 cup whipped potatoes on top of each stuffed pepper half and serve.

Helpful hints

  • If desired, add a dash of Tabasco® sauce or reduced-sodium Worcestershire sauce before serving.
  • One teaspoon reduced-sodium Worcestershire sauce contains 45 mg sodium.
  • Substitute lamb or ground turkey for beef if desired.
  • Substitute margarine for butter or nondairy creamer for half and half if desired.

Nutrients per serving

Calories 210

Protein 15 g

Carbohydrates 15 g

Fat 10 g

Cholesterol 44 mg

Sodium 255 mg

Potassium 408 mg

Phosphorus 160 mg

Calcium 36 mg

Fiber 2.7 g

Renal and renal diabetic food choices

  • 2 meat
  • 1/2 starch
  • 2 vegetables, low potassium

Carbohydrate choices


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