Loading...
Vibrant bell peppers are hollowed out and filled with a hearty mix of brown rice, sautéed zucchini, and tomatoes. Seasoned with smoky paprika and herbs, then baked until tender, this dish is a colorful and satisfying meal.
Prepare the bell peppers and oven
Sauté the vegetable filling
Combine and stuff the peppers
Fluffy baked egg squares packed with colorful bell peppers, sweet onions, and aromatic herbs. A perfect protein-rich, salt-free option for a quick breakfast or snack on the go. Great for meal prepping!
Tender, juicy chicken breasts baked to perfection with a vibrant crust of cracked black pepper and garlic. A final squeeze of fresh lemon juice makes this simple, healthy dish pop with flavor, no salt needed.
A simple, comforting side dish where cabbage and onions are roasted to bring out their natural sweetness. Perfectly tender with caramelized edges, this recipe uses minimal seasoning to let the vegetables shine.
A colorful medley of carrots, parsnips, and beets, roasted until tender and caramelized. Earthy herbs and a hint of black pepper create a delicious, naturally sweet and savory side dish without any salt.
This recipe goes great with these complete meals
Vibrant bell peppers are hollowed out and filled with a hearty mix of brown rice, sautéed zucchini, and tomatoes. Seasoned with smoky paprika and herbs, then baked until tender, this dish is a colorful and satisfying meal.
This american recipe takes 70 minutes to prepare and yields 4 servings. At 151.16 calories per serving with 3.43g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Bake the stuffed peppers
Garnish and serve
Add 1 cup of cooked, rinsed lentils or black beans to the rice mixture for a protein boost.
This recipe is naturally vegan. Just ensure your vegetable broth is certified vegan.
This recipe is naturally gluten-free. Double-check that your vegetable broth is certified gluten-free.
Use pre-cooked or frozen rice that can be microwaved to save time on the rice preparation step.
This recipe is a good base. To make it more kidney-friendly, use no-salt-added broth, limit the portion to one pepper half, and consider blanching the zucchini and tomatoes to reduce potassium. The final nutrition target per serving should be: protein ≤18g, sodium ≤400mg, potassium ≤500mg, phosphorus ≤350mg.
Bell peppers are an excellent source of Vitamin C and Vitamin A, which support immune function and vision.
Brown rice and a variety of vegetables provide dietary fiber, which aids digestion, helps regulate blood sugar, and promotes a feeling of fullness.
This low-sodium recipe helps in managing blood pressure. Olive oil provides healthy monounsaturated fats that are beneficial for cardiovascular health.
Tomatoes contain lycopene, and the colorful array of vegetables provides a range of antioxidants that help protect your cells from damage.
Yes, this recipe is very healthy. It's packed with vegetables, providing vitamins and antioxidants, and uses brown rice for fiber. Being low in sodium, it's an excellent choice for a heart-healthy diet.
One stuffed pepper piece (which is half a bell pepper) has approximately 180-220 calories, making it a light yet filling main course.
Absolutely! Quinoa, farro, millet, or even cauliflower rice for a lower-carb option would work wonderfully as substitutes. Adjust cooking times for the grain accordingly.
Baking them covered first helps steam them until tender, while baking uncovered for the last 10 minutes allows excess moisture to evaporate. Also, be sure to only add the specified amount of broth to the pan.
