Forktionary

Bell Peppers Stuffed With Spanish Rice Low Fat Low Carb Recipe

Transform ordinary bell peppers into a flavor explosion with this healthy and delicious recipe! We've slashed the calories and fat without sacrificing taste – each serving boasts a mere 171 calories and only 3 grams of fat, down from 381 calories and 22 grams of fat! This vibrant dish is packed with flavor, making it a satisfying and guilt-free meal. Perfect for a healthy weeknight dinner or a light lunch!

Prep Time 15 mins
Cook Time 35 mins
Calories 205.6 kcal
Protein 29g
Rating 4.5 (2 Reviews)
Bell Peppers Stuffed With Spanish Rice Low Fat Low Carb 98

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bell Peppers Stuffed With Spanish Rice Low Fat Low Carb

  • 4 large bell peppers
  • 1 pound ground turkey
  • 1/2 cup chopped onion
  • 1 cup cooked Spanish rice (low-sodium)
  • 1 (14.5 ounce) can diced tomatoes (undrained)
  • 2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded low-fat cheddar cheese
  • 4 cups water
  • non-stick cooking spray

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How to Make Bell Peppers Stuffed With Spanish Rice Low Fat Low Carb

  1. Bring 4 cups of water to a boil in a large saucepan.
  2. While the water heats, cut 4 large bell peppers (any color) in half lengthwise.
  3. Remove and discard the stems, seeds, and membranes from the peppers.
  4. Carefully place the pepper halves in the boiling water for 3 minutes to soften slightly.
  5. Use a slotted spoon to remove the peppers and invert them onto paper towels to drain well.
  6. Preheat your oven to 375°F (190°C).
  7. Lightly spray a large skillet with non-stick cooking spray.
  8. Add 1 pound ground turkey and 1/2 cup chopped onion to the skillet.
  9. Cook over medium heat until the turkey is no longer pink, breaking it up with a spoon and stirring occasionally (about 8-10 minutes).
  10. Stir in 1 cup cooked Spanish rice (low-sodium), 1 (14.5 ounce) can diced tomatoes (undrained), 2 tablespoons tomato paste, 1 teaspoon Worcestershire sauce, 1 tablespoon chopped fresh basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  11. Cover and simmer for 10 minutes, stirring occasionally.
  12. Place the pepper halves in an 8x8 inch baking dish.
  13. Spoon the meat and rice mixture into the pepper shells.
  14. Sprinkle 1/2 cup shredded low-fat cheddar cheese on top.
  15. Bake for 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Nutrition Information (Approximate per serving)

Sodium

22 g

Sugar

30g

Fat

8g

Carbs

8g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Poultry Turkey Recipes American Healthy Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Healthy Main Dish Low Fat Dietary Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something