Turkish · Dinner
Rice Stuffed Peppers (Low-Calorie)
Turkish rice stuffed pepper with herbed basmati rice, tomato, onion, pine nuts and currants, baked until tender and finished with lemon and dill. This low-calorie version uses minimal oil while retaining warm spices and fresh herbs.
$3
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
298Calories
7.5gProtein
7.2gFat
56.2gCarbs
22.1gSugar
9.2gFiber
217mgSodium
0mgChol
0.9gSat Fat
920mgPotassium
92mgCalcium
2.8mgIron
0mcgVitamin B12
195mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Slice the top off the bell pepper, scoop out seeds and membranes, and set cavity aside; preheat oven to 375°F. Dice the tomato and onion, and chop the dill and parsley.
2
Sauté
Warm olive oil in a small skillet over medium heat, cook onion 3 minutes until translucent, then add tomato, pine nuts and currants; cook 3 minutes until tomato softens.
3
Fold
Off heat, combine cooked rice, allspice, cinnamon, dill, parsley, salt and pepper into skillet mixture until evenly blended.
4
Stuff
Pack rice mixture into pepper cavity, pressing gently with a spoon until filled without gaps; set upright in a baking dish.
5
Bake
Pour vegetable stock into dish base, cover with foil, and bake at 375°F for 35 minutes until pepper skin wrinkles and fills tender.
6
Rest
Let pepper stand covered 5 minutes until filling settles.
7
Plate
Transfer pepper to a plate and serve with a lemon wedge for squeezing over before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g cooked basmati rice
- 22 large bell pepper
- 22 small tomato
- 11 onion
- 2 tbsp2 tbsp pine nuts
- 2 tbsp2 tbsp currants
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp allspice
- 1/2 tsp1/2 tsp cinnamon
- salt and black pepper to taste
- 4 tbsp4 tbsp vegetable stock (60ml)
- 22 lemon wedge
