Dietary stuffed peppers with meat filling: the best options. Recipe: Diet stuffed peppers - with lean beef, no oil or frying

Bell pepper is rightfully considered one of the most healthy vegetables thanks to the highest vitamin C content and low calorie content. In this article we will tell lovers of healthy and light dishes how to prepare stuffed peppers for all family members. And colorful and juicy peppers stuffed for the winter will decorate your table in the cold months and remind you of sunny summer days.

To make the pepper juicy, rich in taste and aroma, use the following secrets of its preparation:

• choose seasonal colorful peppers, thin-walled and crispy;
• thoroughly rinse, clean and dry the peppers (especially before freezing for the winter);
• Peppers turn out tastier if you fry onions and carrots until crisp;
• peppers stewed in sour cream with herbs acquire a delicate creamy taste.

The fillings for peppers are varied - from vegetarian to meat - to suit every taste. Among the most popular and easy recipes for stuffed bell peppers are:

• peppers stuffed with rice;
• peppers stuffed with vegetables;
• peppers stuffed with meat;
• peppers stuffed with cabbage.

In addition to stewing, you can cook stuffed peppers in the oven in just 40 minutes - it goes especially tasty with grated cheese. Colorful and bright stuffed peppers, the photos of which will whet your appetite, will definitely please everyone in the household.

This dish will be satisfying and beautiful; it does not require a side dish and is served with different types sauces: sour cream, tomato, creamy garlic.

Peppers stuffed for the winter

For those who want to feel the real taste of summer on winter evenings, you can prepare peppers stuffed with vegetables for the winter, and for those who like more hearty dishes - with juicy meat filling.

If you have free space, you can freeze the peppers without the filling - this way, you will always have the opportunity to prepare your favorite dish from them.

To freeze peppers with meat, prepare the filling (minced meat+onion+carrots+rice boiled until half cooked), stuff the peppers, pack in plastic bags and place in the freezer. In this form they can be stored for 4-5 months.

For winter stuffing of peppers with vegetables you will need:

• tomato juice (preferably homemade) – 3 l;
• vinegar (apple) – 50 ml;
• bell pepper – 2.5-3 kg;
• carrots + onions – 3 kg;
• cabbage (white) – 0.5 kg;
• salt, pepper, sugar.

Boil tomato juice, salt and sugar (to taste) for 3-5 minutes, pour in vinegar - this will become a filling for pepper. Chop the onions, carrots and cabbage, fry everything separately on vegetable oil. Leave in a colander to drain the oil. Then mix all the vegetables, add salt and seasonings to taste.

Blanch the peppers (peeled from seeds and stalks) in boiling water for 3 minutes. Let the water drain and stuff the peppers with vegetables. Next, place the peppers in sterilized glass jars, add black peppercorns and pour in tomato juice. Close with lids.

Place the jars of peppers in a wide saucepan with water to cover 2/3 of the jars and boil (sterilize) for 45 minutes. Roll up the lids and let the jars cool.

This is a rather time-consuming process, but during the cold season you will have tasty, spicy and very healthy stuffed peppers on your table.

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, oil processing high temperatures. But all this can be avoided; moreover, the taste of such peppers is not much different from classic recipe. This dish can safely be classified as a simple summer dietary dish without damage to 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 cooking dietary dishes in order to reset overweight, it will be useful for you to know that brown unpolished rice is considered less nutritious, followed by coarse-grained 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 discard it and stew the peppers in tomato juice, you will need 1.5-2 liters 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.

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 proper preparation nourishing and tasty stuffed peppers can also be low-calorie!

In fact, almost any dish can be made suitable for dietary nutrition, if you cook it correctly and replace or omit 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 and give the body mass useful substances, but at the same time it 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 extinguishing it is onions will give minced chicken special tenderness, and chicken fillet in itself is the best meat for dietary nutrition, as it contains a lot of protein with a minimum amount of calories.

So, it's time to stuff the peppers 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 a large number 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.

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Stuffed peppers- This is one of those dishes that are considered seasonal. Only in the summer you can easily buy (or grow?) a pepper that is called not Bulgarian, but (in our country) Moscow region or “bionda”. With this pepper you get the best stuffed peppers, thin, with a light, barely noticeable bitterness. Most of all, I like to stuff such peppers with rice and vegetables, or, at worst, rice and meat, but, due to the requirements of some dietary restrictions, I will have to prepare peppers stuffed only with meat, and make it tasty and juicy, despite all the conditions !

In order for the meat filling of such peppers to be juicy, you need to add as many vegetables as possible to it: these are onions, carrots, celery stalks, and other fresh herbs (dill, parsley and cilantro), which will go into minced meat only in part of the stalks - they contain more fiber, and the greens can be used both for decoration and for salad.

All vegetables will go into a meat grinder, except carrots - we will cut them into thin strips using a special vegetable cutter, or by hand.

As always, I make the minced meat myself, passing meat, onions, celery stalks, dill, parsley and cilantro through a meat grinder. There, to the chopped meat and vegetables, add chopped carrots.

You need to add salt and your favorite spices to the minced meat. In my case, this is a special seasoning for meat, which includes ground coriander, dried basil, parsley, oregano, ground black and red pepper, nutmeg and mustard seeds.

After this, the minced meat must be thoroughly mixed and the peppers prepared for stuffing. Carefully cut off the top part of the peppers to form a “lid”, and then remove all the seeds inside the fruit. These are the cute blanks you get:

Fill the “cups” of peppers with minced meat and close them with “lids”.

We will bake, or rather stew, the peppers without adding oil, so we cover the bottom of the frying pan in which they will be cooked with a sheet of baking paper and place the stuffed peppers directly on it.

Now put the frying pan on medium heat, close the lid and leave to simmer for 40 minutes. There is no need to add water or any other liquid, because so much juice will be released from the pepper itself that it will be enough for a complete stew. The photo below shows that the resulting juice reaches half of the stuffed pepper.

Pepper can be stewed for longer than forty minutes, and the main indicator of its readiness will be that the “cup” of the pepper has become soft - this can easily be checked by poking the pepper with a toothpick or fork.
Here it is, the pepper is ready! Despite the fact that it is very, very dietary, it is still tasty and aromatic, and does not require any side dish or sauce. Maybe a little raw vegetables for company)))

Bon appetit!)

Cooking time: PT01H20M 1 h 20 min.

Approximate cost per serving: 50 rub.

Lean meat and vegetables are the foods that are perfect for healthy eating, including for dietary purposes. If you want to lose weight or learn to eat healthier, try to avoid frying, replacing this process with stewing, cooking or 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 we use sufficient quantity onions to tenderize the minced breast)
• 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 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 content fat

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.