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Low Carb Stuffed Bell Pepper Recipe for Weight Loss

Chef Dan Catanio , On January 23, 2024


How to Make Low Calorie Stuffed Bell Peppers for Weight Loss

Low Calorie Stuffed Pepper Recipe Description

This low calorie stuffed bell pepper recipe is a perfect low calorie weight loss recipe that delivers a tasty low carb meal that keeps your calories and macros in check. Low fat ground meat, rice, and tomato paste encapsulated in roasted bell pepper. Healthy and nutritious while helping you to lose weight!

Each stuffed bell pepper will contain about 145 calories comprised of 15g of protein, 10g of carbohydrates, and 5g of fat.

Low Calorie Stuffed Bell Pepper Recipe Ingredients

Recipe Ingredients for low calorie stuffed bell peppers

Stuffed bell peppers for weight loss recipe ingredients.

  • Rice ½C Cooked

  • Tomato Paste 2Tbsp

  • Salt, Pepper, Garlic, Oregano, Parsley 2tsp

Low Calorie Stuffed Bell Pepper Kitchen Tools

Tools Needed to Make this weight loss stuffed bell pepper Recipe

Kitchen tools you’ll need for this weight loss recipe.

  • Mixing Bowl

  • Measuring Cups/Spoons

  • Cutting Board

  • Food-Safe Nitrile Gloves

  • Spatula

  • Baking Sheet

Low Calorie Stuffed Bell Peppers for Weight Loss Step-by-Step Cooking Directions

  1. This low carb meal prep recipe calls for cooked rice; if using brown rice, cook about 90 minutes in advance. White rice, about 30 minutes. Now wash the bell peppers and onion. On a clean cutting board, vertically slice each bell pepper with your chef’s knife. Then remove the stems, seeds, and interior membrane with your fingers. Set the halved bell peppers aside, and chop the onion into a small dice–place the diced onion in the mixing bowl. When the rice is done cooking, stir it to release steam, so that it can begin to cool.

    bell peppers sliced in half

    Slice the bell peppers in half and remove the stems, seeds, and membrane.

  2. Preheat your oven to 300º. In your mixing bowl, combine the diced onion, 12oz raw ground turkey, ½C semi-cooled cooked rice, 2Tbsp tomato paste, and 2tsp of salt, black pepper, granulated garlic, dried oregano, and dried parsley. Put on your food-safe nitrile gloves, and fully incorporate these filling ingredients by folding and mixing them into each other with your hands.

    mixing the bell pepper stuffing

    Mix the stuffed bell pepper stuffing.

  3. Segment the filling into 4 equal portions, rolling each into a meatball. Place 1 meatball inside each bell pepper half to create the stuffed bell peppers. Then place the stuffed peppers on your baking sheet. Remove and dispose of the nitrile gloves, wash your hands, and clean any surfaces that came in contact with the raw meat. Bake the stuffed bell peppers for 20 minutes, check and turn, and then another 20 minutes. The stuffed peppers are fully cooked when the interior temperature reaches 165º.

    filled bell peppers going into the oven

    Place the turkey filling inside the bell pepper.

  4. With oven mitts, place the baking sheet on a trivet. Using your tongs, you may plate the stuffed bell peppers, and serve. To elevate the dish, you can heat ⅓C marinara sauce, and pour overtop. For a complete low carb meal with only a bit more added calories, a tasty mixed greens salad would be an excellent accompaniment.

    low calorie stuffed bell peppers plated and garnished

    Serve and enjoy this low calorie stuffed bell pepper recipe.

Low Calorie Stuffed Bell Pepper for Weight Loss Recipe Suggestions

This low calorie stuffed bell pepper recipe derives its inspiration from classic Italian flavors, and pairs well with various Italian dishes. But losing weight can be a difficult journey. It’s recommended to speak directly with a nutrition coach if you’re having trouble with your diet. There are some excellent online resources to help you as well, such as this simple weight loss calculator to help determine your caloric needs. The number one way for people to lose more weight is by learning the science behind weight loss nutrition and applying it to their dietary choices.

Chef Dan Catanio

A Culinary Institute of America graduate from the 1990s, Chef Dan began his career as a saucier at the Waldorf Astoria in Manhattan under the Hilton Corporation. Over the years, he has held key positions such as Corporate Executive Chef Director at 5-star restaurants, country clubs, and Indian Casino Resorts.