Ww Hearty Stuffed Bell Peppers |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a classic, old-fashioned stuffed bell pepper. The recipe is adapted from Weight Watchers Take 5 – 150 Five-Ingredient Recipes cookbook. I use red peppers because they are sweeter. I also use the hot and spicy V 8 for zing. I also use Uncle Ben's Tomato Basil or Spanish Rice and have sub ground turkey for beef. Can cover and bake in a 350 degree oven for 55-60 minutes or until peppers are tender and beef mixture is cooked through. Cook time includes rice cool down time. Per serving (1 bell pepper with 5 tablespoons sauce): 186 calories, 5 grams fat, 2 grams fiber. 4 points Ingredients:
1/2 cup uncooked white rice |
4 medium bell peppers, any color |
10 ounces extra lean ground beef (7% or less fat) |
1 small onion, chopped |
2 garlic cloves, minced |
1 1/2 cups 100% vegetable juice (e.g. v8) |
3 tablespoons grated parmesan cheese |
1 teaspoon garlic powder |
1/2 teaspoon italian seasoning |
1/2 teaspoon mrs. dash seasoning mix |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
Directions:
1. Cook the rice according to package directions, omitting the butter or vegetable oil. Cool 10 minutes.
2. 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.
3. 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.
4. Place the bell peppers in a deep 3-quart sauce pan; pour the remaining 1 1/4 cups vegetable juice around the bell peppers.
5. Set pan over medium high heat. Bring to a boil; reduce heat to simmer and cover.
6. Simmer until peppers are tender and beef is cooked through, 20 - 30 minutes.
7. Place each bell pepper in a serving bowl and serve with the sauce.
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