Healthy Pepper Recipes

July 27, 2017 at 6:26 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the EatingWell website its Healthy Pepper Recipes. Healthy and Delicious Pepper recipes including; Creamy Cajun Chicken Pasta, Roasted Eggplant and Feta Dip, and Roasted Red Peppers Stuffed with Kale and Rice. Find these and much more all at the EatingWell website. Plus don’t forget about the EaingWell Magazine which is full of great recipes every issue! Enjoy and Eat Healthy!


Healthy Pepper Recipes

Find healthy, delicious pepper recipes including roasted pepper, stuffed pepper and bell pepper recipes. Healthier recipes, from the food and nutrition experts at EatingWell.


Creamy Cajun Chicken Pasta
This zesty Cajun-style pasta is full of lean chicken, peppers and onions. Serve with sautéed green beans……


Roasted Eggplant and Feta Dip
This roasted eggplant and feta dip gets a kick from a fresh chile pepper and cayenne pepper. There are countless variations on this classic Greek dip. Out-of-season eggplant or eggplant that has been heavily watered often has an abundance of seeds, which make the vegetable bitter. Be sure to taste the dip before you serve it; if it’s a touch bitter, you can remedy that with a little sugar. Serve with toasted pita crisps or as a sandwich spread……..


Roasted Red Peppers Stuffed with Kale and Rice
You can vary the filling by substituting robust mustard greens or collards, or milder greens, such as spinach, escarole or Swiss chard. (Cook the greens until just tender in Step 2.)…..


* Click the link below to get all the Healthy Pepper Recipes

Baked Stuffed Poblano Peppers w/ Mini Ears of Corn with Chili Lime Butter

September 27, 2013 at 5:33 PM | Posted in baking, cheese, Jennie-O Turkey Products, Old El Paso Products, Peppers, Uncle Ben's Rice | 1 Comment
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Today’s Menu: Baked Stuffed Poblano Peppers w/ Mini Ears of Corn with Chili Lime Butter


Baked Stuffed Poblano Peppers 006


Spent the morning at a local park, just enjoying the beautiful weather. Then the family started our outdoor sprucing up for the rest of the day. For dinner finally got around to the Poblano Peppers, after being distracted by the Rainbow Trout yesterday. For dinner; Baked Stuffed Poblano Peppers w/ Mini Ears of Corn with Chili Lime Butter.



I’ve had made Stuffed Jalapeno Peppers but it’s the first time I’ve stuffed the Pablano Peppers. They’re a lot easier to work with than the Jalapenos because their bigger and easier to handle. I started by splitting the Poblano Pepper in half and removed the seeds and ribs. Set them aside and gathered my stuffings for them. To stuff it with I used 1 packet Old El Paso Taco Seasoning, Jennie – O Extra Lean Ground Turkey Breast (120 calories 0 carbs), Uncle Ben’s Whole Grain Medley Brown Rice and Quinoa with Garlic, and fresh grated Dutch Gouda Cheese. I cooked the Ground Turkey ahead of time that way when I stuffed it in the Pepper it wouldn’t take as long when baking. As I fried the Ground Turkey I seasoned with Sea Salt, Ground Black Pepper, Roasted Ground Cumin, along with the Old El Paso Taco Seasoning Packet. After it was done I sit aside until I was ready to use for the Stuffing. The Uncle Ben’s Whole Grain Medley Brown Rice and Quinoa with Garlic was leftover from the other night’s dinner so I just had to reheat it a tad before adding into the Pepper.


Ready for the oven!

Ready for the oven!


I also made a Tomato Sauce to top or baste the Pepper in as it was baking. For the Sauce I used 1 8 oz. can of Tomato Sauce and 2 Green Onions that I diced up. In a small sauce pan I added the can of Tomato Sauce and the diced Green Onions and heated on medium heat for about 10 minutes and turned it on low until I was ready to use it. Having everything ready I Stuffed the peppers with the Ground Turkey and the Rice and Quinoa mixture. Ladled about half of the tomato sauce into a 13- by 9-inch casserole dish. Place the peppers on top and ladle over the remaining sauce. Sprinkle the Peppers with the Gouda Cheese, cover the casserole dish with foil and baked for 30 minutes. Removed the foil from the top and cooked until the peppers were very soft, about another 5 minutes. These came out incredible! Half of the Pepper was enough for me. The combination of the Peppers and all the ingredients worked well together to give some fantastic flavor! Have to keep this recipe.



I also boiled a couple of Green Giant Mini Ears of Corn that I buttered with a Chili Lime Butter. The Butter is easy to make. Just took I Can’t Believe It’s Not Butter, 1 teaspoon Chili Powder, and zested 1/2 a Lime. Mixed it all together and done. The Stuffed Pepper and Corn makes one fine meal. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.






The poblano pepper is a mild chili pepper normally grown in Mexico. Fresh poblano peppers are wide and usually served stuffed. Poblanos have a mild taste like bell peppers. The Scoville Heat Unit is used to determine the level of heat in peppers. The measurement for a poblano pepper is 2,500 to 3,000 units, as compared to cayenne pepper, for instance, which has a heat unit of 35,000. Generally, poblano peppers have the same nutritional components as other chili peppers.


Poblano peppers, cooked or raw, are very low in calories and fat. The calorie and fat content does not change when cooked unless cooking oils or butter are added. One cooked poblano pepper has 13 calories. A poblano pepper has well under a half gram of fat, and only a small fraction of that is saturated fat. Poblano peppers do not have cholesterol. Extremely low-calorie foods, such as poblano peppers, make healthy snacks to maintain a low-calorie diet.

Cooked poblano peppers are low in carbohydrates. One poblano pepper contains 2.7 grams of carbohydrates, which is only 1 percent of the total daily value. Out of the 2.7 grams of carbohydrates, 1.1 gram is dietary fiber. This represents 4 percent of the recommended daily allowance of fiber. According to the Mayo Clinic, fiber has a number of health benefits, including regulating bowel movements, controlling blood sugar levels, reducing cholesterol and possibly aiding in weight loss.

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