Italian · Dinner
Roasted Stuffed Bell Peppers (Low-Calorie)
A single roasted bell pepper filled with ricotta, spinach, sun-dried tomato and parmesan, baked until the pepper softens and the top turns golden. Built on lean cheeses and vegetables instead of rice or ground meat, it delivers Italian flavor with far fewer calories than traditional stuffed peppers.
$3
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
330Calories
14.2gProtein
18.7gFat
24.1gCarbs
12.6gSugar
6.8gFiber
640mgSodium
48mgChol
9.3gSat Fat
950mgPotassium
450mgCalcium
2.8mgIron
0.5mcgVitamin B12
205mgVitamin C
vegetarian
low-calorie
low-carb
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Preheat oven to 400°F (200°C). Slice the top off the bell pepper, scoop out seeds and membrane, and place cut-side up in a small baking dish.
2
Saute
Warm the olive oil in a small skillet over medium heat, add the garlic and cook 30 seconds until fragrant, then add the spinach and cook 2 minutes until wilted.
3
Build
Mix the ricotta, wilted spinach, sun-dried tomato, salt, pepper and dried oregano in a bowl until combined, then spoon into the hollowed pepper and top with parmesan.
4
Roast
Place the baking dish in the oven at 400°F (200°C) for 25 minutes until the pepper skin softens and wrinkles and the parmesan top turns golden. Plate: Transfer the pepper to a plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 large bell pepper (340g)
- 160g160g part-skim ricotta
- 60g60g fresh spinach
- 28g28g sun-dried tomato
- 2 clove2 clove garlic
- 14g14g grated parmesan
- 10ml10ml olive oil
- salt
- black pepper
- dried oregano
