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Stuffed Peppers Recipe (Low Fat)

Stuffed Peppers Recipe-Low Fat-calories-nutrition facts

PREP TIME: 35 min
COOK TIME: 35 min
READY TIME: 1 h 10 min
CALORIES: 315 Kcal

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  • 300 ml (½ pint) water
  • 1/2 teaspoon salt
  • 175 g (6 oz) brown rice
  • 4 tomatoes, skinned and chopped
  • 1 onion, grated
  • 25 g (1 oz) seedless raisins
  • 75 g (3 oz) low-fat Cheddar cheese, grated
  • 2 tablespoons chopped fresh parsley
  • Pinch of ground cinnamon
  • 4 green or red peppers, cored and deseeded, with tops reserved
  • 5 tablespoons Chicken Stock
  • Pepper


1 Bring the water to the boil with the salt, add the rice and cook for 30 minutes, until the rice is tender and all the water has been absorbed.

2 When the rice is cooked, remove from the heat and gently stir in the tomatoes, onion and raisins. Stir in two-thirds of the cheese, then the parsley, cinnamon and pepper.

3 Cut a thin slice off the bottom of each pepper if necessary so that they will stand upright. Place the peppers upright in an ovenproof dish.

4 Divide the rice mixture equally among the peppers, sprinkle the remaining cheese over the tops and cover with the lids. Pour the stock around the peppers and cover with foil.

5 Bake in the preheated oven, 200°C (400° F), Gas Mark 6, for 30-40 minutes, or until tender.


Calories: 315 Kcal
Protein: 12 g
Fat: 5 g
Carbs: 59 g

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