Saturday, June 23, 2012

Stuffed Bell Peppers

I love stuffed bell peppers.  The first time I ever had one was back in college.  You know, when you get so lazy to cook during finals and then just stock up on tv dinners from the grocery store.  Yeah, I've been there and done that.  So I fell in love with stuffed bell peppers when I had the first bite.  Soft bell peppers, with seasoned ground beef and good, so salty, so fattening and so addictive!  I was craving for some stuffed bell peppers the other day.  Now that I want to eat more healthy so I came up with a healthier version of stuffed bell peppers.  Low carb, low fat, higher in protein and fibers.  It sounds good, looks good, and tastes even better! 

Stuffed Bell Peppers
(1 serving ~ 295 calories each)

1 large bell pepper (green, red, yellow, whatever you like)
1 fish fillet
1/2 yellow onion, diced
1/4 red bell pepper, diced
2 tbsp yellow canned corn
1/4 cup tomato sauce
2-3 tbsp 2% Milk reduced fat mozzarella shredded cheese
1 egg white
salt and pepper to taste

optional: you may add mushrooms, carrots, rice, or use grounded beef/turkey instead.  This recipe is very versatile, you may change anyway you want it :)

1) Preheat oven to 400F.
2) Wash all the veggies, dice onion and red bell pepper, cut the green bell pepper in half vertically (my bell pepper was HUGE, so I cut it vertically but you may cut it horizontal and make it like a bowl), bring a pot of water to boil and blanch the bell pepper until soften.

3) Heat up a frying pan, spray it with cooking spray, saute onion, red bell pepper and corn.  Cook the fish fillet on the side and chop it up into pieces, add salt and pepper to taste, pour in tomato sauce.

4) Once the fish is cooked, you may transfer the stuffing into the green bell peppers.  I also put scrambled egg whites on top to add a little more protein.  Sprinkle cheese on top.  Bake for 10-15 minutes until cheese are melted.


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