1 Servings


 4  md  To large bell green peppers 
 1/2  c  water 
 2  tb  tomato paste 
 1/2  ts  Kosher salt 
   (for melting not religious reason) 
 1  tb  lemon juice (for this stuffing) 
 2  tp  olive oil 
 1  lg  onion minced (1-1/2 C approx,) 
 6  oz  ground beef or lamb (2/3C) 
 1  cn  (14 oz) plum tomatoes
   drained, coarsly chopped and liquid reserved 
 1/3  c  Long grain rice (raw) 
 2  ts  Kosher salt 
 1  ts  Dried thyme 
 1  ts  Dried oregano 
 1/4  ts  Fresly ground black pepper 

Preparation for Low Fat and Healthy Stuffed peppers Recipe:

Slice lids off the peppers and set aside, remove seeds from peppers and
lids Divide stuffing evenly among peppers and replace lids. Fit peppers,
right side up, in a 10"X8"oval dish. To make cooking liquid whisk together
water, Tomato paste and salt. Pour mixture around peppers. Cover tightly
with plastic wrap. Cook at 100% power for 20 minutes, until rice is tender.
Half way through the cooking, poke a hole in the plastic with the tip of a
knife. Remove from oven, uncover and let sit for 5 minutes before serving.
Stuffing greek style: Heat oil in a 2 qt souffle dish, uncovered at
100%power for 2 minutes. Stir in onions and meat. Continue cooking
uncovered, 5 Min stirring once. Remove from oven. Pour off most of the
drippings from the pan. Place mixture and tomatoes in the workbow of a
food processor and process until meat is finely chopped. Stir in remaining
Ground turkey can be used instead of beef.

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