Portions:
8

Serving Size:
1/2 stuffed pepper

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

Ingredients

  • 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

Preparation

  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

1

Download Free Kidney-Friendly Cookbooks

Get instant access to recipes and kidney diet tips from DaVita dietitians.

GET MY FREE COOKBOOKS

753,730 Downloads So Far!

Kidney Diet Tips Blog

Recipes, tips and news for people on a kidney diet.

More Recipes

More Recipes

24 SERVINGS

8 SERVINGS

32 SERVINGS

4 SERVINGS

6 SERVINGS

4 SERVINGS

6 SERVINGS

16 SERVINGS

10 SERVINGS

Write a Comment

Tell Us What You Think

Note: Your username will be displayed for reviews.

All comments will be approved by a DaVita teammate and generally will be posted if they are on-topic and not abusive.

Comments()