Bell Peppers Stuffed With Spanish Rice Low Fatlow Carb Recipes

SPANISH STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Discard stems and dice reserved tops. Set aside. In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so that it stands straight. In a nonstick skillet set over moderate heat, warm 1 tablespoon olive oil until it is hot, add the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 minutes, or until vegetables are softened. Add the garlic, curry powder and ginger and cook, stirring 2 minutes more. Transfer mixture to a large bowl. Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well. Stuff the peppers with the filling and arrange them in a shallow baking pan. Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil. Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges.

SPANISH RICE STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375 degrees. Spray 8- or 9-inch square baking dish with no-stick cooking spray; set aside. Finely chop pepper tops; set aside.
• Heat large nonstick skillet over medium-high and cook chorizo and corn until corn begins to turn golden and chorizo begins to brown, about 5 minutes. Add ground beef and cook until browned.
• Stir 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice and chopped pepper tops into skillet and cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Evenly stuff peppers with rice mixture and arrange in prepared baking dish. Add 2 tablespoons water to baking dish and cover tightly with foil.
• Bake 45 minutes or until peppers are tender; sprinkle peppers evenly with remaining 1/4 cup cheese and bake 2 minutes or until cheese melts.

SOUTHWESTERN STUFFED BELL PEPPERS (LOW CARB)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Bring a large pot of salted water to a boil; cook peppers until just soft, 6 to 7 minutes. Drain and transfer to the prepared baking sheet.
• Heat oil in a skillet over medium heat; add chicken and 1 1/2 teaspoon taco seasoning mix. Cook and stir until chicken is no longer pink in the center, about 8 minutes. Chop or shred chicken and transfer to a bowl.
• Cook and stir onion and garlic in the same skillet over medium heat until tender, 5 to 10 minutes.
• Mix onion mixture, black beans, tomato sauce, and cauliflower rice into the bowl of chicken. Stir in 1 1/2 tablespoons taco seasoning. Fill the bell pepper halves with the chicken mixture.
• Bake in the preheated oven until heated through, 10 to 15 minutes. Top chicken mixture with Cheddar cheese and continue baking until cheese is melted, about 5 minutes more.
• Mix Greek yogurt, cilantro, lime juice, and 1/2 teaspoon taco seasoning together in a bowl; serve over stuffed peppers.

LOW-CARB STUFFED PEPPERS

Steps:

• Coat a casserole dish with cooking spray.
• Cook ground sirloin and sausage in a skillet over medium-low heat until browned and crumbly, stirring often, 5 to 10 minutes. Drain thoroughly. Mix in 3/4 the tomatoes, onion, butter, garlic, oregano, fennel seed, and seasoned pepper. Simmer over low heat until meat mixture comes together, about 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Fill bell peppers with meat mixture, alternating with layers of feta cheese and Parmesan cheese. Place stuffed bell peppers side-by-side in the prepared casserole dish; add remaining tomatoes around and under the peppers so they cook up and into the peppers. Sprinkle with mozzarella cheese.
• Bake in the preheated oven until browned and bubbly, about 30 minutes.

LOW CARB STUFFED BELL PEPPERS

Steps:

• Preheat Oven to 375 degrees.
• Saute onion and garlic in olive oil until onion softens.
• Add green onions, minced green pepper and saute for about five minutes.
• Set onion, garlic and green pepper mixture aside.
• Brown ground turkey and cook through.
• Add onion, garlic, and green pepper mixture. Also, add diced tomatoes, parsley, italian seasoning, and season salt/blend.
• Mix well and cook another five minutes.
• Stuff mixture inside hollow green peppers.
• Pour reserved tomato liquid in a baking dish and place peppers in dish.
• Top each stuffed pepper with about a tablespoon of pizza sauce.
• Mound each pepper with cheeses.
• Cook in a 375 degree oven for 20 minutes or until cheese is golden brown.

BELL PEPPERS STUFFED WITH SPANISH RICE, LOW FAT/LOW CARB

Steps:

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