Any dish, including stuffed peppers, can be made dietary if you use low-calorie ingredients for its preparation. What meat is considered the least nutritious? Of course, it's chicken breast or turkey. If, when making dietary stuffed peppers, the meat was more or less sorted out, then rice, it seems, is no longer possible to modernize. It turns out that to obtain a dietary dish, this ingredient is also replaced - instead of the usual polished cereal, they take the brown variety, unprocessed rice.

Thanks to such changes in the classic recipe, the hearty dish is digested faster, without forming stagnation in the digestive tract, and it can be safely included in the menu for those losing weight. For ease of cooking, it is best to use a multicooker.

Diet peppers stuffed with chicken

Ingredients:

• pepper – 8 pieces;
• chicken breast – 800 g;
• celery root – 100 g;
• egg white – 4 pieces;
• brown rice - 100 g or half a glass;
• carrots – 1 piece;
• low-fat yogurt without dyes - up to a glass;
• greens - dill and parsley;
• salt to taste.

Prepare:

1. The meat is immediately seasoned with celery root and salted to taste.
2. Rice is soaked in boiling water for 2 hours, then washed and boiled until almost done. Brown rice takes longer to cook than polished white rice - this should be taken into account.
3. Raw carrots are grated on a fine grater or passed through a meat grinder along with celery and meat.
4. Well-beaten whites, carrots, rice are beaten into the minced meat, everything is kneaded.
5. The seeds are removed from the pepper.
6. The peppers are stuffed with minced meat, placed in a multicooker bowl, and filled with water until it is covered.
7. Set the “stew” mode for 60 minutes, or you can cheat by selecting the “baking” mode - then the dish will be ready in 40 minutes.
8. Next, prepare the sauce. To do this, finely chopped greens are mixed with yogurt and left to stand for 30-40 minutes.
9. Pour the sauce over the stuffed peppers before serving.

Diet peppers stuffed with beef

This recipe is higher in calories than the first one, since the bell peppers are stuffed with beef. You should choose a piece that is leaner and look carefully to make sure there are no veins or fatty layers in it.

Ingredients:

• lean beef – 800 g;
• carrots – 1 piece;
• red onion – 1 piece;
• brown rice - half a glass;
• pepper – 8 pieces;
• tomatoes - 3 pieces;
• basil – 1 bunch;
• apples – Grammy Smith variety – 3 pieces;
• a little olive oil.

Preparation:

1. The rice needs to be prepared in advance - it must stand soaked for two hours, then it is boiled until almost done.
2. The meat is cut into small identical cubes and placed in a steamer bowl for 20 minutes.
3. Carrots and apples are finely grated, tomatoes are blanched and then cut into small circles, and onions are cut into beautiful rings.
4. Set the multicooker to the “frying” mode, fry the vegetables for 5-8 minutes in olive oil.
5. At this time, quickly prepare the basil and apples - you don’t need to peel them, just chop them - and add them to the vegetable mixture.
6. Stewed vegetables are mixed with chopped meat and cooked rice.
7. The already prepared pepper - with the seeds removed - is filled with minced meat.
8. Place the semi-finished products in the heated bowl of the multicooker, and put the dish on the “baking” mode for 20 minutes.

Stuffed peppers with turkey in tomato paste

List of ingredients:

• bell pepper – 8-9 pieces;
• turkey fillet – 500 g;
• carrots and onions – 2 pieces each;
• brown rice - half a glass;
• tomatoes – 2 pieces;
• garlic – 4 cloves;
• tomato paste;
• salt and spices to taste.

Preparation:

1. They start with rice - it is pre-soaked for 2 hours, then boiled until almost done.
2. Then they deal with meat. You don’t have to go through the hassle of grating carrots and chopping onions. It’s much faster to turn everything together with the meat and then mix it well, you can even beat it with salt.
3. Mix the minced meat with almost finished rice.
4. The prepared peppers are stuffed and placed in the multicooker bowl with the open side up.
5. Boiled water is poured into the pan half a palm above the level of the semi-finished products laid out, and tomato paste is poured on top - it can be pre-diluted with boiled water.
6. In the “baking” mode, the dish in the multicooker is cooked for 25 minutes, in the “stewing” mode for 60 minutes.

If you don’t have brown rice, you don’t need to boil regular rice - just soak it in cool water for 30 minutes.

Diet peppers stuffed with vegetables

To lose weight faster, many people switch to a vegetarian diet. Is it really possible that in this case you will have to give up your favorite dish? Of course not! Mushrooms, eggplant or red beans can easily replace meat.

Ingredients:

• peppers - 6 pcs.,
• eggplants - 3 pcs.,
• Brown rice -
• tomatoes - 4 pcs.,
• 1 onion,
• 1/2 cup boiled corn (optional)

How to cook:

• Preliminary preparation will be needed not only for brown rice, but also for eggplants - they need to be soaked in lightly salted water to remove bitterness for 30 minutes.
• Then place the eggplants in the slow cooker and set the “stew” mode. After 20-30 minutes the vegetables will become soft.
• In a meat grinder, turn eggplants, onions, tomatoes at the same time, you can add half a glass of boiled corn.
• The ready-made minced meat is mixed with rice and stuffed with peppers, which are placed in a multicooker bowl with the open side up. Sprinkle the top with vegetable oil – any kind – and set the “baking” mode for 20 minutes.

Served with soy sauce or yogurt.

If you choose the mushroom option, you first need to prepare them. It is best to boil the mushrooms for 5 minutes, and then finely chop them and fry them in vegetable oil, with ginger, marjoram and oregano.

No preliminary preparation is needed if the meat is replaced with red beans in their own juice.

During cooking, you may need more or less pepper in quantity; you can add a variety of seasonings to the dish. Experiments are great!

To make the dish healthy, you should not fry stuffed semi-finished products or filling.

Stuffed bell peppers are a summery and comforting dish. It can be prepared for a week, or you can even freeze raw stuffed peppers in the freezer until the next season; every rational housewife prepares this dish.

We are accustomed to thinking that stuffed peppers are a fatty dish, with frying, sour cream sauce, and processing of oil at high temperatures. But all this can be avoided; moreover, the taste of these peppers is not much different from the classic recipe. This dish can safely be classified as a simple summer dietary dish without damaging the taste buds and pancreas.

You can prepare dietary stuffed peppers in 2 ways: in the oven or on the stove.

Ingredients

• Minced chicken - 500 g
• Rice - 3 tbsp.
• Bell pepper - 10-13 pcs.
• Onion - 2 pcs.
• Garlic - 2 g.
• Carrots - 1 pc.
• Tomato paste - 2 tbsp. (optional)
• Greens - to taste
• Salt - to taste
• Bay leaf - 1-2 pcs.
• Peppercorns - 1-2 pcs.

Cooking process

The basic recipe is the same for both methods. Boil the rice until half cooked in salted water. An important point about rice. If you are preparing dietary dishes with the goal of losing excess weight, it will be useful for you to know that brown unpolished rice is considered less nutritious, followed by coarse grain rice, and then polished and steamed rice, so if you are losing weight, choose brown or “wild” unpolished rice.

Wash the peppers, cut out the stalks.

Grind the chicken fillet together with the onion into minced meat.

Grind the carrots and add to the meat. Yes, yes, raw. It is not necessary to fry carrots in sunflower oil to prepare peppers; they will cook perfectly while cooking the peppers.

Al dente rice, spices, tomato paste, chopped garlic, add herbs to the minced meat, salt and pepper to taste, mix everything.

If tomato paste bothers you, you can skip it and stew the peppers in tomato juice; you will need 1.5-2 liters of homemade juice. If you cook peppers in tomato juice, then control the amount of salt in the recipe, because the juice is salty.

Stuff bell peppers with prepared filling.

Stuffed peppers in the oven in halves is an amazing dish! The number of products is minimal, everything is prepared quite simply, and the result is amazing! Just six pieces of bell peppers make an excellent complete dish, which is enough to feed your entire family tasty and satisfying. You can serve baked peppers at your holiday table, as a hot appetizer or a full meal. I'm sure your guests will be full and satisfied! This dish looks very impressive if you combine the different colors of the pepper, using two or even three different colors at the same time. I often use chicken fillet as a filling, add vegetables for juiciness, and herbs and spices for flavor. But if you wish, you can also use minced meat; either chicken or any other will do. You can experiment with the filling, focusing on your taste; imagination is not perfect here!

Ingredients:

• bell pepper – 6 pieces.
• chicken fillet – 300 grams.
• tomatoes – 2 pieces.
• garlic – 2 cloves.
• butter – 40 grams.
• cheese - 100 grams.
• sour cream – 1 tbsp. spoon.
• mayonnaise – 1 tbsp. spoon.
• onion – 1 piece.
• greens - to taste.
• salt - to taste.
• spices - to taste.
• vegetable oil – in fact.

Number of servings: 6.

How to cook stuffed pepper halves with chicken and vegetables in the oven:

Cut the peppers lengthwise into two halves, leaving the tails so that the filling does not leak out during the process. Remove the core with seeds, partitions and rinse the pepper with clean water.

For the filling, you need to cut the chicken fillet into small cubes; it is better to do this while the meat is slightly frozen. Either chicken breast or any other part of the chicken will do.

Add sour cream, mayonnaise, grated onion, garlic through a press, salt, herbs, spices to taste and diced tomatoes. Tomatoes can be cut with the skin, or you can pour boiling water over them, remove the skin and use only the pulp. I did it this way and that way, I didn’t feel much difference.

Mix everything thoroughly, the filling is ready.

Fill each pepper half with filling. The filling should be without a slide so that all the juices do not run away during the cooking process and remain inside.

Grease a baking dish with oil and add peppers. We do this so that they fit tightly to each other, this will help to lay them as evenly as possible, without tilting, again, so that the juices do not escape from the filling.

Next, you need to put a small piece of butter on each half for juiciness and a more delicate taste.

Finally, sprinkle the peppers with grated cheese.

Bake the dish at 200*C for about 40-45 minutes.

During this time, the cheese turns into a golden brown crust, which will help retain moisture inside the peppers and keep the filling tender and juicy.

The dish is best served hot, either on its own or with a side dish. I also recommend preparing delicious, very tender and juicy.

Bon appetit!!!

Best regards, Oksana Chaban.

Vegetables and lean meat are an excellent combination of products for dietary and simply healthy balanced nutrition. From these ingredients you can prepare a lot of different dishes - for example, dietary stuffed peppers. This dish is quite common in our kitchen, but hardly anyone has ever positioned it as dietary. However, when cooked correctly, hearty and tasty stuffed peppers can also be low in calories!

In fact, almost any dish can be made diet-friendly by preparing it correctly and substituting or eliminating a few ingredients. First of all, nutritionists recommend avoiding frying in a pan using oils and fats. If you cook something in this way, then only in a dry frying pan with a special non-stick coating. However, the most suitable cooking methods are steaming, oven, stewing or boiling.

How to cook stuffed peppers for a diet?

Today you can find a lot of different recipes for stuffed peppers. But we suggest you familiarize yourself with the one that is ideal for dietary nutrition. The resulting dish will perfectly satiate the stomach, give the body a lot of useful substances, but at the same time will not harm the figure in any way, since its calorie content will be minimal.

Required ingredients:

• 12 medium-sized sweet peppers;
• 500 grams of minced chicken fillet;
• 3 carrots;
• 3 onions;
• 1 raw chicken egg;
• 500 grams of natural tomato juice;
• 500 grams of low-fat sour cream;
• salt;
• ground black pepper;
• black allspice peas;
• Bay leaf;
• dried herbs to your taste.

So, first you need to thoroughly wash and dry the vegetables. Carefully remove the cores from the peppers using a knife with a narrow blade. Finely chop the onion, grate the carrots on a fine grater.

In a deep bowl, mix minced chicken with finely chopped onions and grated carrots, then add a raw chicken egg to this mixture. Mix all ingredients thoroughly, add a little pepper and salt. During stewing, it is the onions that will give the minced chicken special tenderness, and chicken fillet itself is the best meat for dietary nutrition, since it contains a lot of protein with a minimum amount of calories.

So, it's time to stuff the peppers with minced chicken. The most convenient way to do this is with a coffee or teaspoon. When all the peppers are stuffed, place them vertically in a deep pan, pour boiled natural tomato juice, slightly diluted with water. The liquid should reach almost to the very top of the peppers, but so that it does not cover them. This is especially important because too much liquid will “wash out” the pepper filling. Add bay leaf, herbs and allspice.

Stew the stuffed peppers for 30 minutes over low heat. At the very end, add low-fat sour cream and boil for another couple of minutes.

That's all - the dish is ready! There is not a single ingredient that needs to be fried, making this food ideal for a diet.

The dish is enriched with a large amount of protein, which is very useful during weight loss, as it creates a long-lasting feeling of fullness and helps strengthen muscle mass. This is extremely important, since when there is a deficiency of protein in the diet of a person losing weight, the body uses muscle tissue as an energy source.

This dish is completely independent, so it’s perfect for lunch or dinner. Vegetables and meat are an excellent combination: by consuming them, you immediately get protein, fiber, and vitamins. If you are striving for a healthy and balanced diet that will not harm your figure, then diet stuffed peppers are what you need!

Some diets recommend completely eliminating meat from the diet, replacing it with vegetables and low-percentage dairy/fermented milk products. This is a fundamentally wrong approach - just like completely excluding carbohydrates from the menu. A deficiency of certain nutrients in the diet can in no way benefit your health, and therefore will not benefit your figure.

With a lack of carbohydrates, those losing weight often experience fatigue, apathy, headaches, nausea, etc. And in the absence of the required amount of protein in the diet, muscle mass is depleted. At the same time, subcutaneous fats remain “in place”. In view of all this, those losing weight are advised to approach the preparation of their daily diet menu with special responsibility and not to get carried away with too strict restrictions.

• 

Calories: 1037.4
Proteins/100g: 7
Carbohydrates/100g: 19.25

If you follow a certain diet or do not eat fatty and fried foods, this option for preparing stuffed peppers is for you!
The vegetables turn out very tasty, soft, appetizing and are suitable for most known diets.
So, let's prepare dietary stuffed peppers.
By the way, look at how to cook pickled bell peppers.
Ingredients (for 2 servings):

Colored bell pepper - 2 pcs.;
- beef - 200 grams;
- rice or vegetables to taste - 100-150 grams;
- tomato - 1 pc.;
- red onion - 1 pc.;
- classic mustard;
- spices - to taste.

1. Select a large, colored bell pepper, pay attention - the walls must be strong, thick enough and without any damage, otherwise the vegetable may burst during cooking and all the filling will end up in the baking container.

2. To prepare stuffed peppers, start by using a sharp knife to remove the stem along with the top of the pepper; it should look like you have removed the cap from it. Rinse each vegetable thoroughly, inside and out, place it with the hole facing down on a dry, clean towel, and let the excess liquid drain completely.

3. Select a suitable baking container in advance depending on the number and size of the selected peppers - it is very important that they stand in it and do not have the opportunity to tip over.

4. Boil the rice in the usual way until half cooked. Instead of rice, you can use vegetables, such as green beans; the only recommendation is to chop them a little before adding to the minced meat.

5. For the main part of the filling, use lean meats of your choice. The selected piece must be washed and passed through a meat grinder.

6. Wash the tomato and onion, peel and finely chop. If desired, these vegetables can be minced along with the meat.

If you don't eat onions, replace them with fresh garlic; they are also great for making peppers stuffed with meat and rice.

7. Place a frying pan with a thick bottom and high sides on the stove, add ½ cup of hot water to it and heat over medium heat, only when the liquid boils add minced meat and chopped onion and tomato, cover with a lid and simmer for 10-15 minutes, if necessary, Stir occasionally.

8. Place the stewed meat in a colander and let the excess juice drain, transfer to a separate bowl, add rice, spices to taste and mix well.

9. Using a spoon, fill each pepper with the filling, lightly compacting it. Lubricate the outside of the vegetables with classic mustard, it is best to do this with a pastry brush - mustard retains moisture perfectly, while the pepper turns out soft and bakes perfectly. You can also coat the top of the vegetable, which will give it an appetizing golden crust.

10. Place the peppers stuffed with meat and rice in a mold with the hole facing up, preheat the oven to 180 degrees, place the dish in it and bake for 35-40 minutes.

11. Ready peppers can be served with sauce or vegetable salad.

How to cook stuffed peppers was told by the author of the recipe, Ekaterina Slepchenko.
If you love vegetables, you might be interested in Stewed Vegetables with Green Beans.

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Get a great figure in 15 minutes a day

Peppers stuffed with meat without frying: the perfect recipe for slimness with step-by-step photos

Lean meat and vegetables are those products that are perfect for a healthy diet, including dietary ones. If you want to lose weight or learn to eat healthier, try to avoid frying, replacing this process with stewing, steaming or oven cooking. This is exactly the recipe we offer today - it’s Bulgarian peppers stuffed with meat chicken and vegetables without frying.

There are many options for preparing stuffed peppers. This particular recipe is suitable for dietary nutrition, since all ingredients are stewed and absolutely no frying is used. This is very important for those people who watch their diet and try to eat low-calorie foods.

Stuffed peppers: ingredients

To prepare the dish you will need:

• 12 medium sized peppers
• 0.5 kg minced chicken breasts
• 3 carrots
• 3 onions (for this recipe, use enough onions to tenderize the minced breast meat)
• 1 chicken egg
• 0.5 l. homemade tomato juice
• 0.5 tbsp. sour cream
• ground pepper
• any dried herbs
• Bay leaf
• allspice peas

How to cook stuffed peppers

Vegetables should be washed and dried. We remove the cores from the peppers using a knife with a narrow blade or a special gadget, chop the carrots on a very fine grater, and chop the onion very finely. In this case, the onions are not ground together with the meat, since then the minced meat will be too liquid.

In a large bowl, mix the minced meat with finely chopped onion and grated carrots, add a raw egg. Mix the ingredients very thoroughly, add some salt and pepper. When stewing, it is the onion pieces that will give the minced meat tenderness, and chicken breast is the most dietary meat with a high protein content and low fat content.

We stuff each peppercorn tightly with minced meat. It is very convenient to do this with a small (tea or coffee) spoon.

Place the filled peppers in a deep pan and place them vertically.

Pour boiled tomato juice with the addition of some water. You need so much liquid that it reaches almost to the top of the peppers, but does not cover them (since then, when boiling, the filling may be “washed out”). Add allspice, dry herbs and bay leaf.

Simmer the stuffed peppers for thirty minutes over low heat. At the very end of cooking, add sour cream and boil for a few more minutes.

As a result, we have a dietary dish that contains no fried ingredients at all.

Peppers stuffed with meat without frying it will be useful in almost any diet that excludes fatty and fried foods. In addition, this dish is rich in protein, which, in turn, promotes faster calorie burning and weight loss.

You can serve the peppers with low-fat sour cream.

A recipe for stuffed peppers with step-by-step photos was sent by Elena Zanzibar, especially for Bodyflex

Total comments: 0

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Any dish can be made dietary if you use low-calorie ingredients to prepare it.

What meat is considered the most dietary?

Of course it's chicken breast. If, when making dietary stuffed peppers, the meat was more or less sorted out, then rice, it seems, is no longer possible to modernize. It turns out that to obtain a dietary dish, this ingredient is also replaced - instead of the usual polished cereal, they take the brown variety, unprocessed rice.

Thanks to such changes, a hearty dish is digested faster, without forming stagnation in the digestive tract, and it can be safely included in the menu for those losing weight. For ease of cooking, it is best to use a multicooker. When you fill it up in the morning, you can set it to turn on automatically. "heating". – and after work a tasty and healthy dish awaits you.

Various recipes for dietary stuffed peppers for a slow cooker

The most dietary recipe for stuffed peppers is prepared from the following ingredients:

• pepper – 8 pieces;
• chicken breast – 800 g;
• celery root – 100 g;
• egg white – 4 pieces;
• brown rice - 100 g or half a glass;
• carrots – 1 piece;
• low-fat yogurt without dyes - up to a glass;
• greens - dill and parsley;
• salt to taste.

• The meat is immediately seasoned with celery root and salted to taste.
• Rice is soaked in boiling water for 2 hours, then washed and boiled until almost done. Brown rice takes longer to cook than polished white rice - this should be taken into account.
• Raw carrots are grated on a fine grater or passed through a meat grinder along with celery and meat.
• Well-beaten whites, carrots, rice are beaten into the minced meat, everything is kneaded.
• The seeds are removed from the pepper.
• The peppers are stuffed with minced meat, placed in a multicooker bowl, and filled with water until it is covered.

Set the mode "quenching" for 60 minutes or you can "to cheat". put it on baking – then the dish will be ready in 40 minutes.

Pour the sauce over the stuffed peppers before serving.

This recipe is not so dietary, since the bell peppers have to be stuffed with beef. You should choose a piece that is leaner and look carefully to make sure there are no veins or fatty layers in it. The ingredients are the same, and all other operations are performed in the same sequence.

A little advice: it is better to replace the celery with an onion or combine these ingredients in minced meat, so the meat will be more flavorful. A more interesting recipe for stuffed peppers in a slow cooker can be obtained if, instead of cranking the meat in a meat grinder, you cut it into small pieces.

The list of ingredients expands slightly:

• lean beef – 800 g;
• carrots – 1 piece;
• red onion – 1 piece;
• brown rice - half a glass;
• pepper – 8 pieces;
• tomatoes - 3 pieces;
• basil – 1 bunch;
• apples – Grammy Smith variety – 3 pieces;
• a little olive oil.

• The rice needs to be prepared in advance - it must stand soaked for two hours, then it is boiled until almost done.
• The meat is cut into small identical cubes and placed in a steamer bowl for 20 minutes.
• Carrots and apples are finely grated, tomatoes are blanched and then cut into small circles, and onions are cut into beautiful rings.
• The multicooker is set to mode "fry". fry vegetables for 5-8 minutes in olive oil.
• At this time, quickly prepare the basil and apples - you don’t need to peel them, just chop them - and add them to the vegetable mixture.
• Stewed vegetables are mixed with chopped meat and cooked rice.
• The already prepared pepper - with the seeds removed - is filled with minced meat.

Semi-finished products are placed in a heated multicooker bowl, and the dish is set to "bakery". In 20 minutes you can have lunch.

For your next delicious dish, add tomato paste to the list of ingredients.

• bell pepper – 8-9 pieces;
• chicken or turkey pulp – 500 g;
• carrots and onions – 2 pieces each;
• brown rice - half a glass;
• tomatoes – 2 pieces;
• garlic – 4 cloves;
• tomato paste;
• salt and spices to taste.

• The preparation of the dish begins with rice - it is pre-soaked for 2 hours, then boiled until almost done.
• Then they deal with meat. You don’t have to go through the hassle of grating carrots and chopping onions. It’s much faster to turn everything together with the meat and then mix it well, you can even beat it with salt.
• Mix the minced meat with almost finished rice.
• The prepared peppers are stuffed and placed in the multicooker bowl with the open side up.

Boiled water is poured into the pan half a palm above the level of the semi-finished products laid out, and tomato paste is poured on top - it can be pre-diluted with boiled water.

On mode "bakery" the dish is prepared in a multicooker for 25 minutes, on the "quenching" 60 minutes. If there is no brown rice, then the polished white cereal does not need to be boiled - just soak it in cool water for 30 minutes.

Dietary dish without meat

To lose weight faster, many people switch to a vegetarian diet. Is it really possible that in this case you will have to give up your favorite dish?

Mushrooms, eggplants or red beans will help you lose weight faster if you put them in minced meat instead of meat. If you choose the mushroom option, you first need to prepare them. It is best to boil the mushrooms for 5 minutes, and then finely chop them and fry them in vegetable oil, with ginger, marjoram and oregano.

No preliminary preparation is needed if the meat is replaced with red beans in their own juice.

Do you want to make a dish with eggplants?

• In this case, preliminary preparation will be needed not only for brown rice, but also for eggplants - they need to be soaked in lightly salted water to remove the bitterness for 30 minutes. Eggplant for the same amount of ingredients takes about 1 kg.
• Then they are placed in a multicooker and set to "quenching". 20-30 minutes and the vegetables will become soft.
• Then the eggplants, onions, tomatoes are cranked in a meat grinder at the same time, you can add half a glass of boiled corn.

The ready-made minced meat is mixed with rice and stuffed with peppers, which are placed in a multicooker bowl with the open side up. Sprinkle vegetable oil on top - any - and set the mode "bakery" for 20 minutes.

Served with soy sauce or yogurt.

During cooking, you may need more or less pepper in quantity; you can add a variety of seasonings to the dish. Experiments are great!

To make the dish healthy, you should not fry stuffed semi-finished products or filling.

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