Low Fat Stuffed Red Pepper
Elevate your weeknight dinner routine with these vibrant Low Fat Stuffed Red Peppers, a wholesome and delicious recipe that's packed with flavor yet light on calories. Featuring tender red bell peppers filled with a hearty blend of cooked brown rice, zucchini, shredded carrots, and aromatic garlic, this dish is seasoned with warm spices like cumin and paprika for a mouthwatering Mediterranean-inspired flair. The addition of diced tomatoes and low-sodium vegetable broth ensures a juicy, perfectly cooked stuffing, while fresh parsley adds a pop of color and freshness. Ready in under an hour, these stuffed peppers are baked to perfection, creating a nutritious, gluten-free, and vegetarian meal that’s ideal for busy families or meal prep enthusiasts. Garnish with extra parsley and serve them warm for a satisfying, low-fat dish everyone will love!
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Recipe Information
Ingredients
- 4 whole Red bell peppers
- 1.5 cups Cooked brown rice
- 1 medium, diced Zucchini
- 1 medium, shredded Carrot
- 0.5 medium, finely diced Onion
- 2 cloves, minced Garlic
- 1 cup Canned diced tomatoes
- 0.5 cup Low-sodium vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley
- 1 dash Olive oil spray
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the red bell peppers and remove the seeds and membranes. Keep the tops for decoration if desired.
Lightly spray the inside of a baking dish with olive oil to prevent sticking. Arrange the peppers upright in the dish.
Heat a non-stick skillet over medium heat and spray it lightly with olive oil. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic, diced zucchini, and shredded carrot to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
Stir in the cooked brown rice, canned diced tomatoes, vegetable broth, ground cumin, dried oregano, paprika, salt, and black pepper. Cook the mixture for 2-3 minutes until well combined and heated through.
Remove the skillet from heat and stir in the chopped fresh parsley.
Spoon the vegetable and rice mixture into the hollowed-out peppers, packing gently. If desired, place the reserved tops of the peppers back on.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 5 minutes to lightly brown the tops of the peppers.
Carefully remove from the oven and let the peppers rest for 5 minutes before serving.
Garnish with additional parsley, if desired, and serve warm. Enjoy your healthy low-fat stuffed peppers!
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4081 mg | 177% | |
| Total Carbohydrate | 143.4 g | 52% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 44.6 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2683 mg | 57% | |
*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.
