Diet Stuffed Peppers Recipe
A very delicious recipe for stuffed peppers with lean meat and vegetables. Using grated raw carrots without the classic frying in oil: removes trans fats, reduces calories and saves time cooking this dish. The absence of garlic and fried onions allows you to feel the taste of vegetables with meat better. Spices add their own zest and useful substances to this fragrant dish.
Servings
6
Cook Time
100minutes
Servings
6
Cook Time
100minutes
Ingredients
Instructions
  1. We start by cooking the rice until it is half cooked, as it needs to cool down before using it in the filling. Wash the rice several times and cook for 10 minutes in 1 cup of water. Then leave to cool. Meanwhile, prepare the minced meat, if you use a piece of meat. Wash the vegetables and peel them. Note: even lean meat contains a small amount of fat, even if it is not visible. This amount is sufficient for the absorption of vitamin A. If frozen tomatoes are used, they must be thawed in advance.
  2. We rub the peeled carrots on a fine grater and squeeze out the juice. Juice is not useful to us in this dish and you can drink it right away.
  3. We clean the peppers in such a way that there is a minimum amount of waste in the form of petioles and seeds, preserving their entire shape. To the minced meat, add grated carrots, finely chopped eggplant, herbs and salt. Mix everything well and divide it into 6 parts (if the peppers are the same size). Note: In my case, I used 1 teaspoon of salt, which is not felt in the dish, since it consists of sweet vegetables. If you need a salty taste, then you need to increase its amount. I didn’t salt the broth. The sour tomato taste goes well with the sweet filling of stuffed peppers.
  4. Take a 5-liter pot. I used frozen tomatoes, which do not require additional softening. In the case of fresh tomatoes, finely chop them and add 0.5-1 cup of water, and cook for a few minutes to soften them. Temporarily remove the heating of the pan, so as not to be burned by steam when laying stuffed peppers. Stuffed peppers are tightly placed in a saucepan (I fit exactly 6). Then top up the water to such a level that it covers all the peppers. Last of all, we lay the bay leaf and black peas. After boiling, cook over low heat for 45 minutes.
  5. After 45 minutes, we have an incredibly flavorful dish that can be served immediately. Bon Appetit! Note: I put in a ceramic cup with water for quick cooling. After cooling, it can be stored in the refrigerator for 1-2 days. Stuffed peppers are very hot inside, so you need to eat them slowly, so as not to get burned.
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