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 eat. 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!

We use very lean (93/7) ground beef – or swap in ground chicken or turkey. 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. After baking, sprinkle some Parmesan Cheese to melt on top, and they’re ready to serve.

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. 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

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