Low Fat Beef Stuffed Peppers
Experience comfort food made healthier with this delightful recipe for Low Fat Beef Stuffed Peppers. Featuring vibrant yellow or red bell peppers generously filled with lean ground beef, hearty brown rice, and aromatic seasonings, this dish is as nutritious as it is flavorful. A savory filling of diced tomatoes, garlic, and onion is perfectly balanced with Italian seasonings, while a touch of melted low-fat mozzarella cheese adds creamy indulgence without guilt. Baked to tender perfection and garnished with fresh parsley, these stuffed peppers are a lean, wholesome meal that’s ideal for family dinners or meal prep. Ready in just an hour, they’re a satisfying, low-fat option packed with protein, vitamins, and a burst of flavor in every bite! Perfect for healthy eating, weight-conscious diets, and lovers of traditional stuffed pepper recipes.
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Recipe Information
Ingredients
- 4 large yellow or red bell peppers
- 300 grams lean ground beef
- 1 cup cooked brown rice
- 1 medium, chopped onion
- 2 cloves, minced garlic
- 1 can (400 grams) canned diced tomatoes
- 0.5 cup chicken broth
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 spray olive oil spray
- 0.5 cup shredded low-fat mozzarella cheese
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove seeds and membranes. Rinse the peppers under cold water and set aside to dry.
Heat a non-stick skillet over medium heat and lightly coat it with olive oil spray.
Add the chopped onion and sauté for 3 minutes, until softened.
Add minced garlic and cook for another 30 seconds until fragrant.
Introduce the lean ground beef to the skillet, breaking it up with a wooden spoon. Cook until it's browned and no longer pink, about 5-7 minutes.
Stir in the canned diced tomatoes, cooked brown rice, chicken broth, Italian seasoning, salt, and black pepper. Mix well and let it simmer for 5 minutes to blend the flavors together.
Lightly spray a baking dish with olive oil spray and place the bell peppers upright in the dish.
Stuff each bell pepper with the beef and rice mixture, pressing gently to pack them tightly.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes, until the peppers are tender.
Remove the foil, sprinkle the shredded low-fat mozzarella cheese evenly over the tops of the stuffed peppers.
Return the dish to the oven uncovered for another 5-10 minutes, until the cheese is melted and bubbly.
Remove from the oven and let cool slightly. Garnish with freshly chopped parsley before serving. Enjoy your healthy low-fat beef stuffed peppers!
Nutrition Facts
Calories |
1349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 2958 mg | 129% | |
| Total Carbohydrate | 128.1 g | 47% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 52.9 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 659 mg | 51% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3002 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
