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Guest PSUAmanda

Looking for Stuffed Peppers

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Guest PSUAmanda

Does anyone have a good Stuffed Peppers recipe. I've been trying to find one.

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I posted one in the Crockpot board. I bumped it up for you.

 

You could also put in the oven if you preferred.


HW 220

CW 134

GW 129

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Guest PSUAmanda

Thanks so much! I've been wanting pull my Crock pot back out. Those look great!

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No problem. They did get a bit mushy in the crockpot, so I think I noted in my thread that I would definitely decrease the cooking time.


HW 220

CW 134

GW 129

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Guest eeyore-mn

Here's a recipe I found on another site. I haven't tried them myself but they look really good!

 

Stuffed Peppers - 6 Points

 

Serving Size : 4

-------- ------------ --------------------------------

4 medium green bell pepper

1 cup cooked rice

8 ounces 93% fat-free ground beef

1/2 cup chopped onion

8 ounces tomato sauce

1 cup low fat mozzarella cheese, shredded

 

1. Cut tops off peppers and seed. Place in large saucepan and cover with water. Bring to a boil, reduce heat and simmer for 5-7 minutes.

 

2. In large skillet sprayed with nonstick cooking spray brown beef and onions. Drain.

 

3. In large bowl combine beef mixture, tomato sauce and rice. Spoon evenly into peppers.

 

4. Place peppers in a sprayed casserole dish and bake at 350 degrees F for 20 minutes, covered.

 

5. Sprinkle cheese evenly over peppers and bake for 5 additional minutes or unitl cheese is melted.

 

Calories: 273.9

Fat grams: 9.7

Fiber grams: 2.7

 

W/W Points: 6

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I highly recommend the recipe that Eeyore posted, I've made it several times. A couple of recommendations - don't overcook the peppers - 5 min is MAX imo. Also, I can't seem to find low-fat mozzarella in my store so I've calculated that 3/4 c. of part-skim is the same points and that's plenty of cheese.


Louise

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Here's one for two points.

I haven't tried it yet, but it sounds good

 

 

Mexican Beef and Bean Stuffed Peppers

 

1 1/2 cups Fiber One cereal

1 can (15 ounces) tomato puree

4 medium bell peppers

1/2 pound extra-lean ground beef

1 medium onion, finely chopped (1/2 cup)

1 can (8 ounces) kidney beans, rinsed and drained

1 can (4 ounces) chopped green chilies, undrained

2 teaspoons chili powder

1/2 teaspoon ground cumin

1/4 cup shredded reduced-fat Cheddar cheese, if desired

 

Heat oven to 350° F. Crush cereal.* Mix cereal and tomato puree; let stand 5 minutes.

 

Cut bell peppers lengthwise in half. Remove seeds and membranes. Place peppers, cut sides up, in rectangular baking dish, 13x9x2 inches.

 

Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in cereal mixture and remaining ingredients except cheese. Divide beef mixture evenly among peppers.

 

Cover and bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1/2 tablespoon cheese; let stand 5 minutes.

 

Serves 8.

 

*Place cereal in plastic bag or between sheets of waxed paper or plastic wrap; crush with rolling pin. Or crush in blender or food processor.

 

Calories 105; Fat 4g; Cholesterol 15mg; Sodium 410mg; Potassium 80mg; Carbohydrate 26g; Fiber 9g; Protein 11g Diet Exchanges: 1 Starch; 2 Vegetable

 

WW Points: 2 pt.

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