Cilantro-Lime Stuffed Bell Peppers with Romaine Tomato Salad


  • – 4 red bell peppers

  • – 1 lime

  • – 1 small bunch cilantro

  • – 1 head romaine lettuce

  • – 1 pint grape tomatoes

  • – 1 ½ lb lean ground turkey or ground chicken (substitute for lean ground beef)

  • – Spices: chili powder, ground cumin, garlic powder, onion powder, paprika, salt, cayenne pepper (amounts remain the same)

  • – 1 (8 oz) block reduced-fat mozzarella cheese or another low-fat cheese option

  • – 1 tbsp extra virgin olive oil (divided use)

  • – Salt and pepper, to taste


Step 1: Preheat oven to broil on high and position rack about 6-inches from the top.

Step 2 : Wash and dry fresh produce.

Step 3 : Trim, seed, and halve bell peppers lengthwise. Transfer to a large baking sheet pan, lightly brush with 1 tsp of olive oil, season with a pinch of salt and pepper, then arrange cut-side down.

Step 4 : Broil peppers as directed, then set aside to cool.

Step 5 : Preheat a large skillet over medium-high heat. Once hot, add ground turkey or chicken. Season with the spices and cook until browned and crumbly.

Step 6 : While the meat is cooking, juice the lime into a medium bowl. Add 1 tsp of olive oil and half of the ground cumin, a pinch of garlic powder, salt, and black pepper; whisk to make the dressing.

Step 7 : Shave cilantro leaves off the stems; discard stems. Mince leaves, adding half to the dressing and setting aside the other half.

Step 8 : Grate the reduced-fat cheese.

Step 9 : Add reserved cilantro to the skillet with the cooked meat. Mix in half of the cheese, reserving the rest for topping.

Step 10 : Stuff the pepper halves with the meat mixture, top with the remaining cheese, and broil until cheese is bubbly.

Step 11 : For the salad, thinly slice the lettuce, halve the tomatoes, and add both to the bowl with the dressing. Toss well.

Step 12 : Serve the stuffed peppers with the side salad.

**Healthier Modifications Made:**

  • – Swapped lean ground beef for lean ground turkey or chicken.

  • – Reduced the amount of olive oil used.

  • – Used reduced-fat cheese.

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