Weight Watchers Stuffed Peppers Recipes

WEIGHT WATCHERS STUFFED PEPPERS

Steps:

• Cut off the tops of the peppers. Discard the seeds and the membrane inside. Chop the tops and set aside.
• Cook the green peppers in a large pot of boiling water for 4-6 minutes. Remove from the water and drain upside down on a towel or drying rack.
• Salt the inside of the peppers lightly.
• In a medium skillet brown the meatless crumbles and the chopped green pepper tops, until the peppers are soft and the meat is heated through. Add the diced tomatoes to the skillet and mix.
• Combine cauliflower rice and beef mixture. Stir in ½ of the cheese.
• Scoop mixture into the peppers and place in a baking dish and bake covered at 350° for 30 minutes. The last 5 minutes add the rest of the cheese to the tops. Once the cheese is melted remove from the oven and serve hot

WW HEARTY STUFFED BELL PEPPERS

Steps:

• Cook the rice according to package directions, omitting the butter or vegetable oil. Cool 10 minutes.
• Meanwhile, with a sharp knife, slice off the top of each bell pepper and remove the seeds. Set aside. Remove and discard stems and chop remaining pepper tops.
• Combine the cooked rice, the ground beef, onion, chopped pepper, garlic, 1/4 cup of the vegetable juice, the Parmesan, and spices in a medium bowl. Spoon the rice mixture, dividing it evenly, into the bell peppers.
• Place the bell peppers in a deep 3-quart sauce pan; pour the remaining 1 1/4 cups vegetable juice around the bell peppers.
• Set pan over medium high heat. Bring to a boil; reduce heat to simmer and cover.
• Simmer until peppers are tender and beef is cooked through, 20 - 30 minutes.
• Place each bell pepper in a serving bowl and serve with the sauce.