Stuffed peppers- Recipe from Weight Watchers cookbook

Good morning! Sorry for not posting last night, we decided not to cook and just snacked on leftovers, as they were piling in the refrigerator. On Wednesday night, however, we had one of Bryan's favorite recipes: Stuffed bell peppers. I love this one too because it is a nice way to blend veggies, rice and meat, in a healthy way. This recipe is from the Weight Watchers New Complete Cookbook. With 224 calories per serving, this is worth making more and saving for leftovers throughout the week.

Ingredients
1 lb lean ground beef ( I used 91% lean, 9% fat)
2 cups of cooked Basmanti Brown Rice ( Trader Joe's has the best best kind. Cook this ahead in chicken broth)
1/4 cup green peas, fresh if you can/frozen if not in season
1/2 cup grated Parmesan cheese or Pecorino Romano
3 garlic cloves, minced
1 tsp chopped fresh thyme
1 tsp chopped fresh basil
6 green, red, yellow or orange bell peppers, tops cut off and seeded ( the orange kind is my favorite)
1/2 cup tomato sauce

Directions

Preheat oven to 350 degrees Fahrenheit. In a large bowl, combine the beef, rice (cooked, pretty please), peas, cheese, tomato sauce, garlic, thyme, and basil. Loosely stuff the peppers with the mixture, put them on a casserole dish- standing. Cover with pepper tops, and aluminum foil. Bake for 30 minutes. Remove from the oven and cook for 20 additional minutes, uncovered. Let cool for 5 minutes before serving.

This last time I replaced the peas for canned mushrooms.
Per serving ( 1 stuffed pepper)- 224 calories, 6g of fat, 29g carbs, 4g fiber.

This makes 6 servings, as I increased the recommended portions- again, hubby-favorite.

 

I will not be cooking tonight, as we're going out to eat. Tomorrow, it will be steak night.

Also, if you have suggestions of recipes, or if you made some of the recipes shared on the blog and you want to share how they turned out, please send me an email.

Happy Friday!