6 ingredient EASY to make Weight Watchers Friendly Stuffed Bell Peppers!
Weight Watchers Stuffed Peppers
These stuffed peppers are so simple and easy to make – my teenage boys love to prepare them when it’s their turn to help make dinner.
We get delicious fresh peppers from our local farmer’s market, wash them, slice them, remove the seeds and membranes, then stuff, bake, and serve!
Preheat oven to 400 degrees.
Cut off the top of each bell peppers about 1-inch down from top, toss the tops.
Slice each pepper in half.
Clean out seeds and membranes.
Set aside.
We use very lean (93/7) ground beef – or swap in ground chicken or turkey.
Mix lean ground beef, dash of salt & pepper, tomato sauce, and rice in a large mixing bowl until combined.
Combine with a pack of Uncle Ben’s Rice, some tomato sauce, a dash of salt & pepper (the boys add dashes of hot sauce and red pepper flakes to theirs, but it’s too hot for me!), mix it up, then stuff the peppers.
Stuff each bell pepper with combined mixture.
Bake about 1 hour, until peppers are soft.
After baking, sprinkle some Parmesan Cheese to melt on top, and they’re ready to serve.
Sprinkle each cooked pepper with 2 teaspoons Parmesan cheese.
Bake uncovered about 5 minutes more, just until cheese melts
Each serving is half of a pepper, but you can serve with a side salad or additional veggies of your choice.
As my boys grown and I need to increase the quantity, it’s very easy to multiply the ingredients.
Can I make Weight Watchers Stuffed Peppers without rice?
Yes! You can use brown rice, cauliflower rice, orzo, etc. or just omit the rice.
Can I make Weight Watchers Stuffed Peppers with Cauliflower Rice
Yes! It’s a great substitute.
Do you have to boil peppers before stuffing them?
Should you be fortunate to have leftovers, these do freeze well, before cooking.
Just unthaw the day you want to use them and cook as instructed.
Weight Watchers Stuffed Peppers
6 ingredient EASY to make Weight Watchers Friendly Stuffed Bell Peppers!
Ingredients
- 6 large bell peppers Use colors of preference
- 1 pound extra lean ground beef 97% or ground turkey
- 1 cup onions chopped
- 1 teaspoon garlic minced
- 9 oz can of Tomato Sauce I use Hunt's with Basil, Oregano, and Garlic
- 1 pkg Uncle Ben's Garlic Butter Rice uncooked
- Salt & Pepper to taste
- 12 teaspoons Parmesan cheese shredded
Instructions
- Preheat oven to 400 degrees.
- Cut off the top of each bell peppers about 1-inch down from top, toss the tops.
- Slice each pepper in half.
- Clean out seeds and membranes.
- Set aside.
- Mix lean ground beef, dash of salt & pepper, tomato sauce, and rice in a large mixing bowl until combined.
- Stuff each bell pepper with combined mixture.
- Bake about 1 hour, until peppers are soft.
- Sprinkle each cooked pepper with 2 teaspoons Parmesan cheese.
- Bake uncovered about 5 minutes more, just until cheese melts
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 143Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 46mgSodium: 225mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 15g
These are a few items I find helpful when preparing this Weight Watchers Stuffed Peppers Recipe in my own home:
Freshware Bamboo Cutting Board – Wood Chopping Boards for Food Prep, Meat, Vegetables, Fruits, Crackers & Cheese, Set of 3
J.A. HENCKELS INTERNATIONAL 31161-201 CLASSIC Chef’s Knife, 8 Inch, BlackSujing Tomato Cutter Corer Slicer Fruit Vegetable Peeler Chili Pepper Corer Fruit Corer Remover Vegetable Seeder Corer – 2 pcs/set (green)OXO Good Grips Mixing Bowl Set with Black Handles, 3-PieceHunt’s Tomato Sauce with Basil, Garlic, and Oregano, 8 ozUncle Ben’s Ready Rice Butter & Garlic Flavored, 8.8-Ounce Packages (Pack of 6)Weight Watchers Freestyle Cookbook Weight Watchers New Complete Cookbook, SmartPoints™ Edition: Over 500 Delicious Recipes for the Healthy Cook’s KitchenWeight Watchers In 20 Minutes (Weight Watchers Cooking)Weight Watchers 5 Ingredient 15 Minute Cookbook
Debbie
Wednesday 29th of September 2021
How many points
Samantha
Friday 23rd of July 2021
If I am using riced cauliflower, should I defrost it, sautรฉ it first? Or just add it in frozen? If using regular/brown rice, how much should I be using? Thanks!