The management of CKD complications from before to after the transition to dialysis
Beef and rice stuffed bell peppers
Easy, 1 hour and 10 minutes
Level: Easy
Preparation time: 20 minutes
Cooking time: 50 minutes
Yields: 6 people
Country: Türkiye
Recipe submitted by Siren Sezer on behalf of the Turkish Society of Nephrology
www.nefroloji.org.tr
This recipe was revised for quality content and nutrition facts by Alice Sabatino and Thais Maximo under the coordination of Carla Avesani.
About this recipe
It is cooked in nearly every home. It is very nutritious thanks to its meat and vegetable ingredients. In the eastern part of Turkey the meat ingredients make up a greater proportion of the dish and in the western part, there is a greater quantity of rice and olive oil. In some regions, people prepare this dish with bulghur instead of rice.
Preparation
- Wash all the vegetables.
- Remove the stems of the bell peppers by pushing the stems inwards, remove the seeds and pierce in several places.
- Rinse and sieve/filter the rice.
- Peel, wash and finely chop the onions.
- Slice one of the tomatoes to the thickness of a 1/2 cm2.
- Mix the rice, onions, parsley, dill, sliced tomatoes, ground beef, tomato paste, ¼ cup of water, oil, salt, peppermint and black pepper.
- Fill the bell peppers with this mixture.
- Close the top of the bell peppers with tomato, and put all the bell peppers into the saucepan.
- Add the remaining water to the hot saucepan, and close the lid.
- Cook for 50 minutes until the rice softens.
Ingredients
- Green bell peppers: 12 small sized (650 grams)
- Rice: 2/5 cups (75 grams)
- Onions: 2 medium sized (120 grams)
- Parsley: 1/2 bunch (30 grams)
- Dill: 1/2 bunch (20 grams)
- Tomatoes: 2 medium sized (220 grams)
- Ground beef (medium fat) 1 3/4 cups (300 grams)
- Tomato paste: 1 tablespoon (10 grams)
- Water: 1 1/2 cups (300 millilitres)
- Oil: 1 tablespoon (10 grams)
- Peppermint: 1 tablespoon (1.3 grams)
- Black pepper: 1/2 dessertspoon (1 gram)
- Salt to taste (Add salt according to the recommendations received from nephrologist or dietitian)
| NUTRITIONAL FACTS | Per serving | Total |
|---|---|---|
| Energy (Kcal) | 179 | 1071 |
| Carbohydrate (g) | 18 | 109 |
| Lipids (g) | 7 | 41 |
| Protein (g) | 12 | 74 |
| Phosphate (mg) | 153 | 915 |
| Potassium (mg) | 585 | 3507 |
| Sodium (mg)* *it does not include the sodium from the added salt as it may vary. | 39 | 235 |
