11 Healthy Stuffed Peppers Recipes
Quick and delicious are the two words I hear the most when asked for a weeknight dinner recipe. That’s why I loved stuffed peppers. They can be completely assembled and stored in the fridge in advance, so when when you’re ready, all you have to do is bake it. If you have a vegetarian in the family, stuffing peppers with rice, quinoa, or beans makes for a great meat-free dinner that doesn’t resemble a side dish (as most vegetarian options do). Plus, if you are a carb-o-phobe using a pepper as your outers shell saves calories and adds nutrients.
Here are a few quick tips: If you find a filling you like, make extra and freeze it for future. Also, many of the below recipes are topped with cheese. Opt for low fat or 2 percent cheese and use it sparingly. And, don’t be afraid of a little heat. Spicy food is said to increase metabolism. If you prefer a more mild pepper, most of the recipes are not hot, plus the ribs and seeds (where the heat lives) will be removed.
via Honest Cooking
Poblano peppers are smoky and mild, so the heat in this recipe comes from the jalapeños in the filling. If you crave heat, leave the seeds in the jalapeños, if not, then fully remove them.
This recipe is a great beginning for fun experiments. Adding your favorite vegetables to the turkey filling can take this from pretty good to great. Try adding chopped fennel, carrots, or mushrooms for different flavors, or (a personal favorite) try sliced avocado before serving.
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If you’re doing without gluten, swap out the couscous for quinoa, rice, or even bulgur. It’s very important to rinse the chickpeas thoroughly. You want clean beans and not the salty juices from the can.
via Leave a Happy Plate
Here’s a dinner idea for the big game that won’t require too many extra hours at the gym. This recipe uses Greek yogurt instead of sour cream and nonfat cream cheese. If you like extra spicy buffalo dip then add a chopped jalapeño to the mix.
via Surly Kitchen
If you’re like me, you’ve get randomly inspired to make an exotic dish that requires a ton of special spices. Then after that meal, you never use the spices again and are left with a cabinet full of containers for turmeric and cardamom. This recipe is a delicious way to use the Moroccan spices crowding your cabinet.
via Eating Well
This recipe is perfect for an appetizer or as a fantastic salad topper. If you can’t find the jarred peppers (check the pasta aisle) you can use tomatoes or fresh mini bell peppers instead. Also, triple check to make sure you get the mild peppers.
via Food Network
These peppers have the flavors of spanakopita without the extra cheese and buttery dough. If red meat isn’t your thing, substitute ground chicken or turkey. Ground lamb would also be delicious.
via Self magazine
Piquillo peppers are traditional in Spanish cuisine and are usually bought in cans or jars. If you can’t find them you can use roasted red peppers. After you drain the peppers, pat them dry with paper towel so the filling doesn’t isn’t too watery.
Low carb lasagna? Yes, please! Get all the flavors of an Italian favorite with half of the work. It’s also easy to make this lower in calories by using turkey sausage and part-skim cheese. Serve with a bright salad and no one will be wondering why the pasta is missing.
via Rainy Day Gal
With some slight tweaks, it’s easy to make this a healthy weeknight dinner that’ll please the kids. First go for whole wheat pasta and light cheese. The recipe calls for milk, and since mac ‘n cheese needs to be creamy, opt for one percent or two percent milk (skim will be too runny). If you’re making this for kids, you may want to skip the chipotle and opt for bell peppers.
via Gourmet Girl
Yes, this is a tomato recipe, but it is too good to leave out. Plus this recipe is perfect for the beginning of summer. Tabouleh is a Greek salad with bulgur, mint, and lemon. It’s aromatic and delicious with a sweet tomato.