Southwestern Stuffed Peppers
If I don’t take a break from baking desserts at some point in the near future, I will quickly become the King-Sized Baker. Trust me on this one; I do not carry weight well– not on this 5’1” frame!
I need real food, like, vegetables, fruit, and lean protein. Who knew baking every day would lead to such a consequence?!
I am a firm believer that everyone can prepare food in ways that are healthier and more nutritious without lessening the flavor and taste of a dish. Stuffed peppers are a great example of a delicious and nourishing meal that does not require a sacrifice between the two.
Instead of using a starchy grain like rice to fill the peppers, I substituted bulgur for rice. Bulgur is higher in fiber and protein, has fewer calories, and less fat. It’ll keep you fuller and satisfied longer!
I made stuffed peppers using a mixture of bulgur, onions, tomatoes, jalapeños, black beans, corn, and cilantro. For garnish, I sprinkled a little cotija cheese on top and sliced avocados. I paired my stuffed peppers with grilled chicken, lightly seasoned with salt, pepper, and paprika.
This meal was definitely something I’ll make again and not have to feel guilty about eating later!
Stuffed Peppers recipe by The Bite-Sized Baker:
4 Red bell peppers
1 cup bulgur
1 ¼ cups chicken stock
1 cup tomato sauce
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 tomato, chopped and seeded
1 jalapeño, chopped and seeded
¾ cup black beans, drained and rinsed
½ cup corn, drained and rinsed
¼ cup fresh cilantro, chopped
3 ounces cotija cheese
1 teaspoon cumin
½ teaspoon chili powder
Juice of 1 lime
Salt and pepper, to taste
- Preheat oven to 350 degrees F.
- Cut the peppers in half lengthwise, discard seeds and ribs. Place the peppers cut side up in a baking dish.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add onions and cook, stirring, until they are soft and translucent, about 3 minutes. Add garlic and cook for 2 minutes more.
- In a medium saucepan, combine bulgur, chicken stock, tomato sauce, onions, garlic, cumin, chili powder, salt, and pepper over medium heat
- Simmer bulgur mixture over low heat, cook until bulgur absorbs all the chicken stock for about 20 minutes.
- Remove from heat. Add black beans, corn, tomatoes, jalapeño, and lime juice. Stir to combine.
- Stuff the peppers with bulgur filling and sprinkle with cotija cheese.
- Roast the stuffed peppers over low heat until peppers are tender and beginning to brown around the edges, about 40-50 minutes.
- Garnish as desired.
Serving Size: ½ bell pepper
Servings per Recipe: 8
Fat: 4.8 g (Saturated 2.0 g)
Cholesterol: 10 mg
Carbohydrate: 22 g
Fiber: 3 g
Protein: 7.4 g
**Note: I calculated nutritional facts using a feature on Daily Burn.