Healthy Stuffed Peppers Recipe Skinnytaste

HEALTHIER STUFFED PEPPERS

Healthier Stuffed Peppers image

This healthier stuffed peppers recipe uses an assortment of colored peppers, lean ground beef, brown rice, fresh onion and garlic, and natural tomato sauce. So colorful and so healthy!

Provided by MakeItHealthy

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes

Time 2h

Yield 6

Number Of Ingredients 14

Ingredients

½ cup brown rice
1 cup water
1 pound lean ground beef
2 cloves garlic, minced
1 onion, chopped
2 green bell peppers
2 red bell peppers
2 yellow bell peppers
1 (8 ounce) can natural tomato sauce
1 tablespoon Worcestershire sauce
salt and ground black pepper to taste
1 (8 ounce) can natural tomato sauce
1 teaspoon Italian seasoning
¼ cup grated Parmesan cheese, optional

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
Cook and stir beef, garlic, and onion in a skillet over medium heat until meat is evenly browned and onion is softened, about 5 minutes.
Remove and discard the tops, seeds, and membranes of the green, red, and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off the peppers if necessary so that they stand upright.
Mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender, about 1 hour. Sprinkle the peppers with grated Parmesan cheese after baking.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 28.9 g, Cholesterol 52.5 mg, Fat 11.1 g, Fiber 4.4 g, Protein 19.7 g, SaturatedFat 4.4 g, Sodium 548.8 mg, Sugar 9.1 g

TURKEY STUFFED PEPPERS

Turkey Stuffed Peppers image

I love stuffed peppers stuffed with just about anything, but these turkey stuffed peppers filled with ground turkey and brown rice, seasoned with cumin and spices and topped with cheese are my favorite!

Provided by Gina

Categories Dinner

Time 1h

Number Of Ingredients 13

Ingredients

1 lb 93% lean ground turkey
1 garlic (minced)
1/4 onion (minced)
1 tbsp chopped fresh cilantro or parsley
1 tsp garlic powder
1 tsp cumin powder
1 tsp kosher salt
3 large sweet red bell peppers (washed)
1 cup reduced sodium chicken broth (divided)
1/4 cup tomato sauce
1 1/2 cups cooked brown rice
Olive oil spray
6 tbsp part skim shredded cheddar cheese*

Steps:

Heat oven to 400°F.
Lightly spray olive oil spray in a medium nonstick skillet and heat on a medium heat.
Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through.
Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.
Combine cooked rice and meat together.
Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese.
Pour the remainder of the chicken broth on the bottom of the pan. Cover tightly with aluminum foil and bake for about 45 minutes.
Carefully remove the foil and serve right away.

Nutrition Facts : ServingSize 1 /2 pepper, Calories 221 kcal, Carbohydrate 19 g, Protein 18 g, Fat 3 g, Cholesterol 61 mg, Sodium 248 mg, Fiber 3 g, Sugar 1 g

CROCK POT PICADILLO STUFFED PEPPERS

Crock Pot Picadillo Stuffed Peppers image

Leftover picadillo and brown rice makes a super easy second meal, all in the crock pot. Top it with melted cheddar or Monterey Jack cheese and you'll have a delicious dinner without much fuss. These picadillo stuffed peppers are a complete meal-in-one.

Provided by Gina

Categories Dinner

Time 4h

Number Of Ingredients 5

Ingredients

3 red bell peppers (with flat bottoms)
1 cup left-over cooked brown rice
2 cups leftover crock pot picadillo
1/3 cup water
1/3 cup reduced fat shredded cheddar cheese

Steps:

Cut 1/2 inch of the tops of the bell peppers and dice fine.
In a medium bowl combine cooked brown rice, picadillo and diced pepper tops. Stuff the peppers with the picadillo and rice filling and place upright in the crock pot.
Pour the water into the bottom of the crock pot, cover and and cook 3 hours on HIGH -or- 4 to 6 hours on LOW.
Just before serving, top each pepper with 2 tbsp shredded cheese, cover and leave until it melts, 2-3 minutes.

Nutrition Facts : ServingSize 1 pepper, Calories 375.5 kcal, Carbohydrate 29.4 g, Protein 37 g, Fat 13 g, Sodium 604 mg, Fiber 4.6 g, Sugar 2 g

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