Stuffed Peppers Recipe

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stuffed-peppers-recipe

Hello everyone, the recipe we are sharing with everyone today is a healthy favorite. Today we are walking through stuffed peppers. Be sure to check ingredients that you use to properly calculate calories because you want to make sure you are calculating and logging the macronutrients properly to optimize your nutrition in a way that allows you to work towards your health and fitness goals. That being said the serving size of this dish is 2 pepper halves and that packs 437 calories (437 kcals). Totals 34g protein and 27g of carbs. Considering the macronutrients in this recipe it is quite reasonable in portion size and calories which makes this a nice dish when you are feeling more hungry.

stuffed-peppers-recipe

Ingredients:  

  • 4 large bell peppers
  • 2 teaspoons extra virgin olive oil
  • 1 pound ground chicken or turkey
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • ¼ teaspoon red pepper flakes or up to ½ teaspoon if you like more spicy
  • 1 can no salt added diced tomatoes with juices, 15 ounces
  • 1 1/2 cups cooked brown rice farro, quinoa, cauliflower rice, or orzo (if using orzo, undercook it slightly)
  • 1 cup shredded Mozzarella provolone (or a mix)
  • ½ cup Parmesan divided
  • 2 tablespoons chopped fresh basil

Instructions 

  • Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
  • Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, Italian seasoning, garlic powder, salt, and red pepper flakes. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
  • Remove the pan from the heat. Stir in the rice (or farro) and ½ cup of the Mozzarella and ¼ cup of the parmesan. Mound the filling inside of the peppers, then top with the remaining cheeses.
  • Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheese is melted. Top with fresh basil. Serve hot.

Remember if you have any allergies or anything like that to check food packaging to avoid anything that can be harmful, also remember to calculate the macronutrients yourselves based on the food labels for the products you actually purchase or you can look up calories for produce items online and determine that based off the weight. Calculating your macronutrients is a vital part of optimizing nutrition to work towards health and fitness goals.

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