Bell Peppers Stuffed With Spanish Rice, Low Fat/Low Carb

READY IN: 35mins
Recipe by ColoradoCookin

The caloric value of this changed from 381 a serving to 171 a serving; 22 grams of fat to 3 grams of fat. This tastes like a million dollars also.

Top Review by zoomazoomzoom

While I did really enjoy this dish, I felt that it was missing something. I followed the recipe exactly, and will definitely make it again... However, I think that it will have a lot more flavor with more stewed tomatoes, slightly less rice, and some spices, perhaps cumin, cayenne, and or chipotle powder. Some lemon juice would also be a nice addition in my opinion.

Ingredients Nutrition


  1. Bring water in a large saucepan to a boil.
  2. Meanwhile, cut the peppers lengthwise in half.
  3. Remove and discard the stems, seeds and membranes.
  4. Carefully, place the peppers in the boiling water for 3 minutes.
  5. Using a slotted spoon, remove the peppers and invert them onto paper towels to drain well.
  6. Preheat the oven to 375 degrees.
  7. Lightly spray an unheated large skillet with no-stick spray.
  8. Add the turkey and onions.
  9. Cook over medium heat until the turkey is no longer pink, stirring occasionally.
  10. Stir in the rice, tomatoes (with juices), tomato paste, Worcestershire sauce, basil, salt and pepper.
  11. Cover and simmer for 10 minutes, stirring occasionally.
  12. Place the pepper halves in an 8x8x2 baking dish.
  13. Spoon the meat mixture into the pepper shells.
  14. Sprinkle the cheese on top.
  15. Bake about 10 minutes or until heated through.

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