Stuffed Peppers Ww Food

WEIGHT WATCHERS STUFFED PEPPERS

Steps:

• 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

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

ITALIAN-STYLE STUFFED PEPPERS

Steps:

• Cook the rice according to the package directions, omitting the butter or the vegetable oil. Let cool about 10 minutes.
• Meanwhile, with a sharp knife, slice off the top inch of each bell pepper and remove and discard the seeds; set the peppers aside.
• Combine the cooked rice, ground beef, 1⁄4 cup of the vegetable juice, the Parmesan, salt, and ground pepper in a medium bowl. Spoon the rice mixture evenly into the peppers.
• Place the peppers in a 3-quart saucepan; pour the remaining 1 1⁄4 cups vegetable juice around the peppers and set the pan over medium-high heat. Bring the juice to a boil; reduce the heat, cover, and simmer until the peppers are tender and the beef is cooked through, 20 - 25 minutes. Serve the peppers with the sauce. Yields one pepper per serving.

THE BEST STUFFED PEPPERS

Steps:

• If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
• Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
• Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
• Arrange a rack in the center of the oven and preheat to 450 degrees F.
• Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

WW TURKEY STUFFED BELL PEPPERS RECIPE - (3.8/5)

Steps:

• Heat oven to 400°. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey. Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together. Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese and enjoy

STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
• Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
• In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
• Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

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.

STUFFED PEPPERS (WW)

Steps:

• To make filling: combine first 8 ingredients (turkey - thyme) in a bowl.
• Spoon filling into bell peppers.
• ***Transfer peppers to freezer container and cover and freeze up to 1 month""".
• Preheat oven to 350-degrees F.
• Transfer peppers to 9-inch baking dish and pour tomato puree over peppers, adding enough water so liquid comes at least 1/4 up sides of peppers. Cover with foil and cook for 30-40 minutes, basting occasionally or until peppers are tender and filling is cooked (temp of filling should read 165-degrees F using an instant read thermometer inserted into filling).
• Let peppers stand for 5 minutes before serving.

ASIAN STUFFED PEPPERS (WW)

Steps:

• Preheat oven to 350°F.
• Spray medium nonstick skillet with nonstick cooking spray; heat.
• Add scallions, garlic and ginger; cook over high heat, stirring constantly, 15-20 seconds, until fragrant.
• Remove from heat; transfer to medium bowl to cool.
• Add pork, cornstarch, soy sauce and vinegar to cooled scallion mixture; mix thoroughly.
• Stuff each bell pepper half with an equal amount of pork mixture; place, stuffed-side up, into 2-quart shallow casserole.
• Add broth to casserole; bake, loosely covered, 30-35 minutes, until stuffing is cooked through and peppers are tender.
• Bake, uncovered, 10 minutes, until stuffing begins to brown.
• Place 2 pepper halves on each of 4 plates, sprinkle with cilantro and parsley and serve.
• SERVING (2 STUFFED PEPPER HALVES) PROVIDES: 2 Vegetables, 3 Proteins, 10 Optional Calories.
• PER SERVING: 217 Calories, 10 g Total Fat, 3 g Saturated Fat, 68 mg Cholesterol, 240 mg Sodium, 11 g Total Carbohydrate, 2 g Dietary Fiber, 22 g Protein, 49 mg Calcium; 5 points.