Viking VCSO210SS Convection Cookbook - Page 35

Italian Stuffed Peppers, Veggie Supreme Pizza

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Italian Stuffed Peppers Excellent Source of Protein Grandma made this comforting recipe, but it took her lots more time. You use one bowl, instant rice and just a few minutes for preparation. The comfort's still there-with a lot less effort. Makes 6 servings 3 medium red, orange or yellow bell peppers 1 pound 93% lean ground beef 1 (8-ounce) can tomato sauce, divided 1⁄2 cup uncooked instant rice 1 egg, slightly beaten 1⁄2 teaspoon dried oregano leaves, crushed 1⁄2 teaspoon salt 1⁄4 teaspoon pepper 1⁄8 teaspoon garlic power Cut peppers in half lengthwise. Remove seeds and membranes. Set aside. In large bowl, mix ground beef, all but ¼ cup tomato sauce, rice, egg, oregano, salt, pepper and garlic powder. Spoon into pepper halves. Spray steam basket with nonstick cooking spray and arrange pepper halves in it. Place steam basket on high rack in baking tray. Place all on the lower level in the oven. Touch Steam and then program the oven for MANUAL, STEAM COOK and 30 minutes. Press START When 2 minutes of time remains, carefully open door and top each pepper half evenly with remaining ¼ cup tomato sauce. Close door and touch START. Nutritional analysis per serving: Calories: 170 Cholesterol: 75 mg Fat: 6 g Sodium: 450 mg Carbohydrate: 13 g Protein: 16 g Veggie Supreme Pizza Excellent Source Excellent Source Good Source of Protein of Fiber of Calcium So long to take out or frozen pizza. This at home version outshines them all. Serve at any pizza occasion or cut into smaller appetizer-sized portions. Makes 6 servings 1 (10-ounce) Italian thin pizza crust (Boboli) 1 tablespoon olive oil 3 cloves garlic, minced 1 large tomato, very thinly sliced 2 tablespoons chopped fresh basil or 1 teaspoon dried basil leaves crushed 1 (6-ounce) jar marinated artichoke hearts, drained and chopped 1⁄2 cup drained roasted red pepper strips 1⁄2 cup sliced pitted ripe olives 4 ounces goat cheese, crumbled Touch Steam Convection and then program the oven for MANUAL, STEAM CONVENIENCE FOODS, WITH PREHEAT, 450˚F and 15 minutes. Press START to begin preheating. Brush crust with oil and sprinkle with garlic. Top with tomato, basil, artichokes, red pepper, olives and goat cheese. Place pizza on high rack in the baking tray. Place all on the lower level in the preheated oven. Press START. Nutritional analysis per serving: Calories: 280 Cholesterol: 10 mg Fat: 13 g Calcium: 10% Sodium: 520 mg Carbohydrate: 33 g Protein: 11 g 23

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Italian Stuffed Peppers
Excellent Source
of Protein
Grandma made this comforting recipe, but it took her lots
more time. You use one bowl, instant rice and just a few
minutes for preparation. The comfort’s still there—with a
lot less effort.
Makes 6 servings
3
medium red, orange or yellow bell peppers
1
pound 93% lean ground beef
1
(³-ounce) can tomato sauce, divided
±⁄µ
cup uncooked instant rice
1
egg, slightly beaten
±⁄µ
teaspoon dried oregano leaves, crushed
±⁄µ
teaspoon salt
±⁄¶
teaspoon pepper
±⁄8
teaspoon garlic power
Cut peppers in half lengthwise. Remove seeds and
membranes. Set aside.
In large bowl, mix ground beef, all but ° cup tomato sauce,
rice, egg, oregano, salt, pepper and garlic powder. Spoon
into pepper halves.
Spray steam basket with nonstick cooking spray and
arrange pepper halves in it. Place steam basket on high rack
in baking tray. Place all on the lower level in the oven.
Touch
Steam
and then program the oven for MANUAL,
STEAM COOK and 30 minutes. Press START
When 2 minutes of time remains, carefully open door and
top each pepper half evenly with remaining ° cup tomato
sauce. Close door and touch START.
Nutritional analysis per serving:
Calories: 170
Cholesterol: 75 mg
Fat: 6 g
Sodium: 450 mg
Carbohydrate: 13 g
Protein: 16 g
Veggie Supreme Pizza
Excellent Source
of Protein
Excellent Source
of Fiber
Good Source
of Calcium
So long to take out or frozen pizza. This at home version
outshines them all. Serve at any pizza occasion or cut into
smaller appetizer-sized portions.
Makes 6 servings
1
(10-ounce) Italian thin pizza crust (Boboli)
1
tablespoon olive oil
3
cloves garlic, minced
1
large tomato, very thinly sliced
2
tablespoons chopped fresh basil
or 1 teaspoon dried basil leaves crushed
1
(6-ounce) jar marinated artichoke hearts,
drained and chopped
±⁄µ
cup drained roasted red pepper strips
±⁄µ
cup sliced pitted ripe olives
4
ounces goat cheese, crumbled
Touch
Steam Convection
and then program the oven for
MANUAL, STEAM CONVENIENCE FOODS, WITH PREHEAT,
450˚F and 15 minutes. Press START to begin preheating.
Brush crust with oil and sprinkle with garlic. Top with
tomato, basil, artichokes, red pepper, olives and goat
cheese.
Place pizza on high rack in the baking tray. Place all on the
lower level in the preheated oven. Press START.
Nutritional analysis per serving:
Calories: 280
Cholesterol: 10 mg
Fat: 13 g
Calcium: 10%
Sodium: 520 mg
Carbohydrate: 33 g
Protein: 11 g
23