US Med Voice

US Med


Vol. 4, No. 4 | April 2012




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Recipe: Stuffed Peppers
Low Caloric & Diabetic Friendly Recipe

  US MED's Diabetic Recipe 


  • 2 bell peppers (any color)
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 2 ripe tomatoes, finely chopped
  • I/4 teaspoon salt
  • 1/4 cup chopped fresh parsley
  • 1/3 cup plain dry bread crumbs
  • 2 tablespoons dry white wine
  • 1/4 teaspoon black pepper
  • Grated Parmesan cheese for sprinkling (optional)

Total Servings: 4
Serving size: 1/2 pepper

1/2 Carbohydrate
1 Fat

Calories: 156
Total Fat: 7 g
Cholesterol: 0 mg
Sodium: 237 mg
Carbohydrate: 21 g
Protein: 3 g





  • Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray
  • Fill a medium saucepan half full with water and bring to a boil. carefully place the pepper halves in the boiling water and boil for 4 to 5 minutes, or just until they begin to soften. Remove the peppers from the boiling water and plunge into cold water; drain and set aside
  • In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté just until softened; do not burn. Remove from the heat and add the remaining ingredients except the pepper halves and the Parmesan cheese; mix well.
  • Fill the pepper halves with equal amounts of the mixture and place in the baking dish. Sprinkle with the parmesan cheese, if desired. Bake for 35 to 40 minutes, until the filling is heated through.



This recipe is an excerpt from Mr. Food's "Every Day is a Holiday". US MED is America's choice for home delivery of quality medical supplies and medications. For your first order we would like to send you a diabetic cookbook full of easy, tasty and diabetic-friendly recipes. Be sure to mention that you would like your gift to be the diabetic cookbook and we will put it out in the mail to you immediately..

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