- 2 cups ground beef (450g)
- 2 cups roasted red peppers (350g)
- 1 onion (125g)
- 1.5 tsp garlic (8g)
- 1 tsp fresh oregano, chopped (5g)
- 1 chopped peeled green pepper (100g)
- 1/4 cup frozen corn niblets (50g)
- 1/2 tsp salt (3g)
Chef Quidenay promises you won't miss tomatoes at all in this one. Your significant other will not miss the beans. Win-win for everyone!
| Nutritional information
3/4 cup (200g)
| Phosphorus (mg)|| 232 |
| Potassium (mg)|| 507 |
| Sodium (mg)|| 277 |
| Protein (g)|| 21.3 |
| Sugar (g)|| 4.7 |
| Carbohydrates (g)|| 10.0 |
| Water (mL)|| 179 |
| Fibre (g)|| 2.5 |
| Calories|| 171 |
Heat up the oil in a cook pot, brown the meat while breaking it up.
Meanwhile, grind the roasted red peppers, onion, garlic and oregano in a blender. You may need to add a little water so that the vegetables don't jam.
Add the liquefied vegetable mixture to the browned meat.
Add the coarsely chopped peeled green pepper.
Add the niblets.
Serve with chunky bread.
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to help you
attain the personalized nutritional goals set by your doctor and your renal dietitian.