Low Fat Stuffed Red Pepper

Wholesome, vibrant, and bursting with flavor, these Low Fat Stuffed Red Peppers are a deliciously healthy twist on a classic comfort food. Perfect for a light yet satisfying meal, this recipe is packed with nutrient-rich ingredients like tender red bell peppers, hearty brown rice, and a colorful medley of zucchini, carrots, and onions. Seasoned with aromatic cumin, oregano, and paprika, and brightened by fresh parsley, every bite is a delightful balance of rich, savory goodness. Low in fat and loaded with veggies, this dish is ideal for anyone seeking a nutritious dinner that’s both filling and full of flavor. Ready in under an hour, these baked stuffed peppers are easy to prepare, making them a perfect weeknight go-to. Serve warm with a sprinkle of parsley for a visually stunning, guilt-free main course!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the tops off the red bell peppers and remove the seeds and membranes. Keep the tops for decoration if desired.

Step 3

Lightly spray the inside of a baking dish with olive oil to prevent sticking. Arrange the peppers upright in the dish.

Step 4

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.

Step 5

Add the minced garlic, diced zucchini, and shredded carrot to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.

Step 6

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.

Step 7

Remove the skillet from heat and stir in the chopped fresh parsley.

Step 8

Spoon the vegetable and rice mixture into the hollowed-out peppers, packing gently. If desired, place the reserved tops of the peppers back on.

Step 9

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 10

Remove the foil and bake for an additional 5 minutes to lightly brown the tops of the peppers.

Step 11

Carefully remove from the oven and let the peppers rest for 5 minutes before serving.

Step 12

Garnish with additional parsley, if desired, and serve warm. Enjoy your healthy low-fat stuffed peppers!

Nutrition Facts

Serving size	(1482.1g)

Amount per serving	% Daily Value*
Calories	767.5

Total Fat 13.2g	0%
Saturated Fat 3.1g	0%
Polyunsaturated Fat 3.3g
Cholesterol 4.8mg	0%
Sodium 4081.1mg	0%
Total Carbohydrate 143.4g	0%
Dietary Fiber 24.9g	0%
Total Sugars 44.6g
Protein 19.5g	0%

Vitamin D 0IU	0%
Calcium 234.8mg	0%
Iron 8.8mg	0%
Potassium 2682.7mg	0%

*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.

Source of Calories

Fat: 15.4%

Protein: 10.1%

Carbs: 74.5%