What are stuffed peppers?
Stuffed Peppers are a dish that I love so much, that can be served in so many different ways. Often, rice will feature in stuffed pepper recipes and whilst that is a great option I’ve always preferred recipes that don’t feature rice. Typically I used to fill them with various meats and cheeses or stuffed full of goat’s cheese and spinach but all of that cheese does get pretty unhealthy so I needed to create a more diet friendly recipe. Of course this recipe was still going to feature cheese but I did want to use a wider range of vegetables to bulk out the stuffed peppers without adding unnecessary calories. I’ve stuffed this pepper with sweetcorn spring onion and a small amount of black beans to give this dish a little more protein.
Do you have a diet restriction?
This recipe is great for those with the following diet restrictions:
- Vegetarian
- Gluten Free
- Nut Free
- Low GI
- Syn Free (using HeA)
- Ultra Processed Food Free
Ultra processed food free recipes are recipes that use ingredients where no additives have been used. This will include ingredients that can be made at home to be UPF free such as stock cubes, sauces and seasonings.
Step 1: Mix the filling
In a bowl, mix together 100g of sweetcorn, 50g of sliced spring onion and 50g of cooked black beans with ½ tsp of smoked paprika and ½ tsp of basil. Add around half of your low fat grated cheese but make sure you leave some to sprinkle on top of the peppers. Add a pinch of salt and pepper and mix it all together well. Put to one side whilst we prepare the peppers.
Step 2: Prepare the peppers
Slice your peppers in half lengthways and remove all seeds and pith. The colours of the pepper you choose is completely down to choice. Red peppers are the sweetest colour as these are the most ripe, green peppers are slightly less sweet but still a great option.
Step 3: Stuff your peppers
Place your pepper halves skin down in a large baking dish and spoon in your filling, really cram it in there and press it down. Sprinkle your peppers with the remaining cheese and pop them in an oven that’s been preheated to 180C for around 20-30 minutes until all the cheese has melted and the peppers have just started to wilt around the edges. If you overcook your peppers they will still taste nice but you may find they get a little soggy as they produce lots of water when they wilt.
Serving suggestion:
Serve your stuffed peppers along with cous cous and roasted vegetables.
Can I reheat or freeze this dish?
No! I would not recommend reheating or freezing stuffed peppers. They are much nicer fresh!
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Low Calorie Stuffed Peppers Recipe
Ingredients
- 2 whole bell peppers
- 100 g sweetcorn
- 50 g black beans cooked
- 4 whole spring onions chopped
- 50 g low fat cheese grated
- ½ tsp smoked paprika
- ½ tsp basil
Instructions
- Cut both peppers in half lengthways and remove all seeds and pith
- mix together sweetcorn, beans, onion, paprika, basil and half of the cheese.
- Fill the peppers with the mixture and place in an oven proof dish. Top the peppers with the remaining cheese.
- Bake for 20-30 minutes in an oven preheated to 180c.
