These Healthy Stuffed Peppers are just 166 calories and, come with 5 protein add-ins.
Everything You’ll Need
- ½ cup rice
- 1 ¼ cup vegetable broth (or chicken broth)
- ¼ cup mild salsa
- 2 bell peppers
- 1 (15-ounce can) black beans
- ¼ cup frozen corn
- 1 teaspoon garlic powder
- ¼ teaspoon chili powder
- ¼ cup shredded sharp cheddar cheese (or vegan cheese)
- 2 tablespoons sliced green onions (optional)
- Optional proteins include: Chicken, tofu, turkey, beef, and pork. Can be found below
Healthy Stuffed Peppers
Skip Ahead:
Low Calorie Stuffed Peppers Meal Prep and Storage
Meal Prep – Prepare the stuffed peppers and then allow to cool completely. Add single servings to individual containers.
Frozen – Will hold in the freezer for 1 month
Refrigerated – Will hold in the refrigerator for 5 days.
Reheating – You can reheat individual portions in the microwave for 5 minute (defrosted) 6-7 minutes (frozen). You can also add defrosted peppers to the oven at 350 degrees for 10-15 minutes until warmed through.
Healthy Stuffed Bell Peppers Recipe
More Low Calorie Dinner Recipes:
Low Calorie Stuffed Peppers
Ingredients
Healthy Stuffed Peppers:
- ½ cup rice
- 1 ¼ cup vegetable broth or chicken broth
- ¼ cup mild salsa
- 2 bell peppers
- 1 15-ounce can black beans, drained
- ¼ cup frozen corn
- 1 teaspoon garlic powder
- ¼ teaspoon chili powder
- ¼ cup shredded sharp cheddar cheese or vegan cheese
- 2 tablespoons sliced green onions optional
Stuffed Bell Peppers with Chicken
- ½ cup cooked, shredded chicken
Stuffed Bell Peppers with Tofu
- ½ cup crumbled extra firm tofu
Stuffed Bell Peppers with Ground Turkey
- ½ cup cooked and crumbled ground turkey
Stuffed Bell Peppers with Carnitas
- ½ cup Carnitas
Stuffed Bell Peppers with Beef
- ½ cup cooked and crumbled ground beef
Instructions
- Preheat the oven to 350 degrees.
- In a small sauce pan combine the rice, vegetable broth, and salsa. Cover and bring to a low boil, then lower heat to low and cook undisturbed, until all of the liquid is absorbed.
- Meanwhile, halve the bell peppers from top to bottom. Remove seeds and ribs. Place in a 9×9 casserole dish.
- Once the rice has finished cooking, add in the black beans, corn, garlic powder and chili powder. Add in your desired protein add in. Mix together.
- Divide the filling between the bell pepper halves.
- Top the bell peppers with cheese.
- Bake for 35 to 40 minutes, until the cheese is melted and the bell peppers are soft.
- Serve hot, topped with sliced green onions and more salsa if you like.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Stuffed Bell Peppers
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Article History
- Originally written and published October 21, 2020 by Audrey Johns
- Most recent update on November 10, 2023 by Audrey Johns
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