A great way to get all your food groups into one easy meal is with stuffed peppers.  These are perfect to make for 1, 2, or an entire family and a great way to use up any peppers you have had in the fridge for just a little too long!

In this recipe, Sculpt Member Christine was cooking for 2.  She used ground bison, brown texmati rice, 1 part-skim mozzarella stick for cheese, and Mrs. Dash Italian Medley seasoning.  The yellow & red peppers were big enough that they were 1 balanced serving each and a bonus leftover pepper was for lunch the next day! 

Ingredients:

  • Sculpted Stuffed Peppers IngredientsExtra Virgin Olive Oil ~ 2 tablespoons
  • Lean Meat of Choice – ground bison, ground turkey, ground chicken, 93-96% lean ground beef
    • A serving size of meat should be 3-4 ounces — multiply that by the number of peppers you’re using.
  • “Good Carb” of Choice – Quinoa, Farro, Brown Rice, Basmati Rice, Bulgur
    • 1 serving size per person cooking for – differs by item chosen
  • Chopped Garlic – to taste
  • Salt-free seasoning such as Mrs. Dash
  • Pepper to taste
  • Low fat shredded cheese of choice
    • 1/3 cup shredded cheese is 1 serving, Use 1/3 for each pepper/person cooking for
  • Peppers – opt for ‘male’ peppers that have 4 bumps at the bottom so they stand nicely
    • Depending on the size of your peppers and the number of people you’re feeding you can easily determine quantity.  A nice large pepper can be 1 serving, but for smaller peppers you might need to double your counts.  Use your judgement on sizing.

Directions:

  • Pre-heat oven to 375°
  • Heat EVOO in fry pan over medium-high heat, Add lean meat & cook through
  • In a small sauce pan, cook carb of choice according to directions (refered to as rice from here-on)
  • While those are cooking, cut tops off peppers & de-seed
  • When meat is almost cooked, add chopped garlic.
  • Add cooked rice to meat pan & stir.  Add cheese & salt-free seasonings of choice & stir
  • Add stuffing mixture to peppers
  • Cover with tented tin foil
  • Cook in oven for 30 minutes
  • Enjoy your Sculpted Stuffed Peppers!!

If you’d like you can add a light, low sodium tomato sauce to the mixture, or drizzle on drop.  My stuffed peppers were moist enough as prepared but you may like that extra something for more flavor!

Sculpted Stuffed Peppers

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