Chili-Stuffed Peppers(Low-Fat, Low Calorie)
Colorful bell peppers are stuffed with a savory, low-fat beef and bean mixture, making a hearty, healthy meal perfect for busy weeknights or family dinners.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Cut peppers lengthwise in half and remove seeds and membranes.
- Place peppers, cut side up, in a rectangular baking dish (13 x 9 x 2 inches).
- Cook ground beef and chopped onion in a 10-inch nonstick skillet over medium heat, stirring occasionally, until beef is browned.
- Drain excess fat from the skillet.
- Stir in chili powder, ground cumin, drained kidney beans, tomato puree, and chopped green chilies if using.
- Heat the mixture to boiling, then reduce heat, cover, and simmer for 10 minutes, stirring frequently.
- Divide the beef mixture evenly among the peppers.
- Cover the baking dish and bake for 40 to 45 minutes, or until peppers are tender.
Tips & Substitutions
For added flavor, consider using ground turkey or chicken as a leaner alternative to beef. You can also substitute black beans for kidney beans for a different taste. If you prefer a spicier kick, add some diced jalapeños or cayenne pepper to the beef mixture. Don't forget to keep an eye on the peppers while baking to ensure they reach the perfect tenderness without falling apart.
Serving Suggestions
These chili-stuffed peppers make a filling main dish and pair wonderfully with a fresh side salad or some corn on the cob. You can also serve them alongside rice or quinoa for a complete meal. For a delightful twist, try topping with avocado or a dollop of Greek yogurt. Browse more Mexican recipes for additional ideas to complement your meal.
Storage & Reheating
Store leftover chili-stuffed peppers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them after baking. To reheat, simply thaw in the refrigerator overnight and then warm in the oven at 350°F (175°C) until heated through, about 20-25 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Chili-Stuffed Peppers(Low-Fat, Low Calorie) contains roughly 686 calories, with 27g protein, 101g carbohydrates, and 24g fat. It is an excellent source of iron (158% of the Daily Value), dietary fiber (81% of the Daily Value), and protein (54% of the Daily Value). Note that it is relatively high in sodium, at 1188mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegetarian?
Yes! You can easily make these chili-stuffed peppers vegetarian by replacing the ground beef with a mix of sautéed mushrooms, zucchini, and extra beans. This keeps the dish hearty while lowering the calories and maintaining great flavor.
How can I make these peppers spicier?
To add heat, you can incorporate diced jalapeños into the beef mixture or sprinkle cayenne pepper or hot sauce during cooking. You can also use hot chili powder instead of regular chili powder for an extra kick.
What can I use instead of bell peppers?
If you don't have bell peppers, consider using poblano peppers for a smoky flavor or hollowed-out zucchinis as a unique alternative. Both will provide a delicious vessel for the chili mixture while adding a different texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).