Stuffed Peppers

ldalbello
ldalbello Posts: 207 Member
edited December 2024 in Recipes
Does anyone have a good stuffed pepper recipe ?

Replies

  • alaina216
    alaina216 Posts: 103
    Skinnytaste.com---All of the recipes are YUMMY!!! :)
  • pastryari
    pastryari Posts: 8,646 Member
    I absolutely love stuffed bell peppers! I haven't tried a lower-cal recipe yet but I did recently see this recipe and have heard good things about it..

    http://www.food.com/recipe/weight-watchers-chicken-and-rice-stuffed-bell-peppers-307768
  • jillybeanruns
    jillybeanruns Posts: 1,420 Member
    http://www.skinnytaste.com/2008/11/turkey-stuffed-peppers-45-pts.html

    I modified it a bit and cut down the rice but is delicious and the macros are a great balance!
  • caraiselite
    caraiselite Posts: 2,631 Member
    i use flax meal instead of breadcrumbs/rice for mine. extra fibre!
    i also put shredded zucchini in the meat (with onion and garlic too.... and broccoli stems to use them up if i have em)

    a lil bit of onion soup mix is pretty good too instead of salt.

    put them in a pan with tomato sauce

    cover and bake! 350F for like.. 40 mins? i don't remember

    then smother in cheese. mmm. i will even do stuffed tomatoes and zucchini.

    LZpJE.jpg
  • scs143
    scs143 Posts: 2,190 Member
    I recently made them. Mine are vegetarian, but they were really good. I didn't use a recipe and you can change it up however you want but here is what I put:

    Peppers- I used green and red- I hollowed them out and cleaned them. I then blanched them in hot water to help soften them a little.

    I made quinoa as per the package but with reduced sodium vegetable broth.
    I set that aside.

    I then sauteed onion, garlic, zucchini, yellow squash, jalapeno and halved cherry tomatoes until soft. I stirred in the quinoa and some chopped cilantro. I added a small can of tomato sauce and salt and pepper. (Small like those tiny Goya tomato sauces- 4oz)

    I stuffed my peppers with the mixture and then topped with reduced fat cheddar and baked them in the oven at 350 for 20-25 min.

    All my meat eaters (husband & kids) loved them.
  • phil412
    phil412 Posts: 36 Member
    I really like Hungry Girl's Super Veggie-Stuffed Peppers:

    I got this out of the Hungry Girl: 200 Under 200 Cookbook


    1 large red bell pepper
    1 plum tomato (deseeded and chopped)
    1/2 cup frozen soy crumbles (I use fresh)
    1/2 cup chopped mushrooms (I omit these)
    1/4 cup chopped onion
    1/4 cup chopped green bell pepper
    1/4 cup canned tomato sauce
    2 tbsp shredded fat free cheddar cheese
    1/2 tsp dry taco seasoning mix
    1/4 tsp minced garlic

    Preheat oven to 375

    Bring mediuim pan to med/high heat on the stove. Add mushrooms, onion, and greeen pepper. Cook 3-5 min, stirring occasionally until veggies are slightly softened. Add garlic and cook for 1 minute. Transfer to a meduim bowl

    To the bowl, add tomato, soy crumbles, tomato sauce, cheese, and taco seasoning mix. Mix thoroughly.

    Slice off the top of the red pepper and slice in half lengthwise. Remove seeds.

    Spray meduim baking dish with nonstick spray. PLace pepper halves in the dish, cut side up, and bake for 25 minutes.

    Remove pepper halves and reduce oven temp to 350.

    Once pepper halves are cool enough to handle, use paper towels to soak up excess moisture. Evenly spoon veggie mixture into pepper halves. return to oven and bake for 20 minutes!


    For WW points you can visit www.hungry-girl.com/book

    Serving(2 stuffed pepper halves): 188 calories, 2g fat, 801 sodium, 28.5 carbs, 8.5 fiber, 13.5 sugar, 19g protein
  • YouAreTheShit
    YouAreTheShit Posts: 510 Member
    Bump
  • faefaith
    faefaith Posts: 433 Member
    Yup! Take you a pepper and fill it full of cous-cous and cheese and sauteed mushrooms and put another slice of cheese on top. Absolute yumminess!
  • hanahlai
    hanahlai Posts: 281 Member
    Had an awesome stuffed pepper last night.

    Take some beef and cook it with fave seasonings. Take some rice (as much as you'd like). Cook them. Cut out green bell pepper and insert cooked beef and rice. Bake for 15 minutes. Mmmmmm.....this is a simplified version
  • MrsRando
    MrsRando Posts: 155 Member
    saving for later. Thanks for sharing :)
  • ldalbello
    ldalbello Posts: 207 Member
    Thanks for the great ideas !
  • msgremmy
    msgremmy Posts: 88
    Mine are super simple... I just layer a sprinkle of your fave Mexican cheese, little bit of Spanish rice (about 1/4 cup for one pepper), Morning Star crumbles, salsa and black olives and repeat until the pepper is full. It's really healthy and protein packed. One pepper is a serving, and I make homemade tortilla chips to go with it. I do bake the peppers for about 5 minutes at 375 with one layer of cheese while everything else is cooking. Then it takes about 10-15 minutes to bake once they're stuffed.
  • Izanami66
    Izanami66 Posts: 181 Member
    These are my favorite, and I make 'em all the time. I don't know who Andy is, but he makes a good stuffed pepper. Just make sure your brown rice is almost all the way cooked before you stuff the peppers. :)

    http://recipes.sparkpeople.com/recipe-detail.asp?recipe=494446 :love:
  • AmyP619
    AmyP619 Posts: 1,137 Member
    I made stuffed peppers last night, and they are TO DIE FOR!!!!!! They're one of my absolute favorite meals..the stuffing is so yummy and not bad for you!!!!! I make 4 peppers... cut off the tops, scrape out the seeds. Cut up the tops to add back into the pepper mixture. Dice 1 large onion and saute that in a pan over medium heat with the diced pepper tops until both are soft. Put the onion and pepper mixture into a bowl and set aside. I then use Turkey Sausage... Sweet Italian style.. which is just as good for you as ground turkey 93%. Squeeze the sausage out of the casing into the pan and brown over medium heat while chopped it up with your mixing spoon. Drain any grease. While all this is cooking on the stove, I use the Success Boil-in-a bag Brown rice and I cook 1 bag in the microwave. Once the sausage is cooked and drained, Add the pepper and onion mixture back into the pan with the sausage and add a little garlic powder, fennel seeds, oregano, and onion powder. Add 1/2 cup grated parmesan. Add the rice (1 cup cooked). Let heat for a few minutes in the pan so all the flavors combine. I also added a can of diced tomatoes to the mixture last night. Put the 4 scooped out peppers in a pan and stuff each of them with the mixture. Bake for 30 minutes on 375 degrees. Take out of the oven and top with reduced fat mozzarella cheese. Bake for another 15 minutes. I eat these with a salad, and they're AMAZING!!!!!!!
  • rjcelmer
    rjcelmer Posts: 431 Member
    Funny you ask because I made these last night and brought them for lunch today! They're amazing!

    http://thevegankitchen.net/2012/03/11/quinoa-stuffed-peppers/

    Quinoa Stuffed Peppers
    Serves 4

    4 bell peppers, hollowed with tops removed
    1 cup cooked quinoa
    1 large red onion, chopped
    3 carrots, chopped
    4 cloves garlic, pressed or minced
    1 lb. button mushrooms, chopped
    4 oz. baby spinach
    6oz. soy sausage
    Salt & pepper to taste

    1. Parboil hollowed bell peppers for 3-4 minutes. Remove and place in a baking tray. The peppers should fit snugly.

    2. In a large pan coated with non-stick spray, cook the onions, garlic, carrots and mushrooms unless carrots are soft and mushrooms have cooked down. Add the baby spinach in handfuls – it will cook down considerably.

    3. Squeeze soy sausage from its casing and mix into vegetables, enough to incorporate the sausage and warm it through. Add cooked quinoa and mix thoroughly.

    4. Divide the filling evenly between the four peppers, filling each one to the top. Top each pepper with a generous dollop of the tomato sauce. Pour a good amount of sauce in the base of the dish to ensure maximum moistness and flavor.

    5. Bake peppers at 350º for 25-30 minutes. Allow to cool for 10 minutes, then serve with any remaining tomato sauce.

    Nutrition per Serving: 297 calories, 7g fat, 46 carbohydrates, 19g protein.


    For the sauce:

    1 small can tomato paste
    2 cans stewed tomatoes
    1 tablespoon white vinegar
    1/2 cup water
    Pinch of sugar

    1. Crush stewed tomatoes with fingers leaving it as smooth or chunky as you like.

    2. Add tomato paste, vinegar, water and sugar. Mix well.
  • jennyrae719
    jennyrae719 Posts: 129
    bump
  • TeaBea
    TeaBea Posts: 14,517 Member
    If you ever want stuffed peppers & don't want to use the oven .....

    Stuffed Pepper Soup - Cooking Light (super easy)

    1/2 pound ground round
    2 cups chopped green bell pepper
    1 cup chopped onion
    1/4 teaspoon black pepper
    1 (14-ounce) can less-sodium beef broth
    1 (14.5-ounce) can diced tomatoes, undrained
    1 (10 3/4-ounce) can tomato soup, undiluted
    1 1/2 cups hot cooked white rice

    Heat a small Dutch oven over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Add chopped green bell pepper and onion; cook 8 minutes or until vegetables are tender. Stir in black pepper, less-sodium beef broth, diced tomatoes, and tomato soup; bring to a boil. Reduce heat, and simmer 45 minutes.
    Spoon 1/4 cup hot cooked white rice into each of 6 bowls; top with 1 cup soup.

    *Variations: for tomato soup I use Amy's or Progresso - Campbell's is super sweet (yuck). I also like to add some basil. You can use brown rice. Red & green pepper combo is nice.
  • fitnessyeoja
    fitnessyeoja Posts: 357 Member
    bump
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