Hi hugs.
Wondered if I was going to annoy you. :-)
I'm on a low salt diet by choice, I don't like salt. I use celery though and my sodium level is normal. Salt substitutes have too much potassium in them for me. Besides I'm not looking for that salty taste or the enhanced flavour it is supposed to give food. I put a quarter of a spoon of salt in a loaf of bread to slow down the yeast and improve the texture. That is the only place I use salt. I'm not condemning those that do, I just quit using it 40 years ago. Oh I forgot I use it in sauerkraut. A bit more than a tablespoon to roughly a quart/litre. But I rinse it after. I have no control over the salt in food I buy. But I buy very little processed food. Butter and canned kidney beans mostly and sausage.
So here is my recipe.
Stuffed peppers.
Two hot Italian sausage poked, boiled and ground.
Half a pound of cooked ground lamb. Fat removed. (left over roast)
Two cups brown basmati rice or wild rice blend.
One onion and one stalk of celery fried in canola oil.
Two Crimini mushrooms cut small.
Salt to taste if you must.
Mix it all and stuff in parboiled peppers. Green for me, Red for my sweetie.
Bake till done.
Serve with Sour Cherry wine, candles and coffee.
My excuse for healthy is that peppers have Vitamin C.
Davit.
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