Low Fat Stuffed Baked Bell Peppers
Get ready to savor a guilt-free spin on a comforting classic with these Low Fat Stuffed Baked Bell Peppers! Brimming with lean ground turkey, fiber-rich brown rice, vibrant spinach, and flavorful spices, these nutrient-packed stuffed peppers are as wholesome as they are delicious. The addition of juicy, no-salt-added diced tomatoes and a hint of low-fat mozzarella cheese creates layers of flavor while keeping the dish light and heart-healthy. Perfectly baked until tender, these colorful bell peppers make an easy-to-prepare, balanced main course that’s ideal for weeknight dinners or meal prep sessions. With just 20 minutes of prep time and a medley of nutritious ingredients, this recipe is a crowd-pleaser that proves healthy eating can be both simple and satisfying.
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Recipe Information
Ingredients
- 4 whole Bell peppers (any color)
- 227 grams Lean ground turkey
- 180 grams Cooked brown rice
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 400 grams Canned diced tomatoes, no salt added
- 60 grams Spinach, chopped
- 60 grams Low-fat shredded mozzarella cheese
- 1 teaspoons Olive oil
- 1 teaspoons Paprika
- 1 teaspoons Dried oregano
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes inside. Set the peppers aside, along with their tops if desired for decoration.
In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 3 minutes.
Add minced garlic to the skillet and sauté for 1 more minute, stirring frequently to prevent burning.
Add lean ground turkey to the pan and cook until browned and fully cooked through, about 7-8 minutes, breaking it into small pieces with a spatula.
Stir in diced tomatoes, brown rice, chopped spinach, paprika, oregano, salt, and black pepper. Mix well to combine, and let the mixture cook for an additional 3-4 minutes to allow the flavors to meld.
Stuff each bell pepper with an even amount of the turkey and rice mixture, pressing it down gently with a spoon to fill completely.
Place the stuffed bell peppers upright in a baking dish. If you kept the tops of the peppers, place them back on top.
Cover the baking dish loosely with foil and bake in the preheated oven for 25 minutes.
Remove the foil and sprinkle the tops of each pepper with shredded mozzarella cheese.
Return the peppers to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and lightly golden.
Allow the peppers to cool slightly before serving. Serve them as a main dish and enjoy!
Nutrition Facts
Calories |
1159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 2185 mg | 95% | |
| Total Carbohydrate | 122.0 g | 44% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 47.5 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 729 mg | 56% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3612 mg | 77% | |
*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.
