Low calorie stuffed capsicum


Lord of Penmai
Jul 5, 2011
Low calorie stuffed capsicum

Stuffed with healthy broken wheat (or you can also use brown rice as a substitute), this low calorie stuffed capsicum recipe makes for an excellent side dish or a mid-morning snack.

This dish is steamed, so it comes with double benefits. Full of vitamins and low in fat content, coarse grain (brown rice or broken wheat) is known to aid in women's menopausal health, leading to greater bone density, and faster weight loss. Capsicum, on the other hand is known to be beneficial for the mucous membrane and works brilliantly for smooth skin and eyes. Available in a variety of colours, capsicum also helps in warding off infections. Top this low calorie, colourful dish with chopped nuts and your prefect health treat is ready!


4 capsicums. All in different colours preferably.
½ a cup of brown rice of broken wheat (also known as dalia).
A handful of boiled green peas.
1 cup of tomato juice
Chopped coriander leaves
Chopped nuts for garnishing
Salt and chilli powder to taste
1 tablespoon of oil


1. Cut the capsicum in half and remove the unwanted seeds. Keep them aside.

2. Wash the brown rice or dalia thoroughly and cook them in a pan with half a tablespoon of oil along with tomato juice, salt, chilli powder and peas.

3. Mix in coriander in the end.

4. Stuff the mixture neatly into the capsicum halves and steam the capsicums for 8-10 minutes, depending on the size and thickness of the capsicums.
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