Ww Core Unstuffed Peppers Food

UNSTUFFED PEPPERS

Steps:

• Preheat oven to 350°. Cook rice according to package directions. , Meanwhile, in a large cast-iron or other ovenproof skillet, cook beef, green peppers and onion over medium-high heat until meat is no longer pink; drain. Stir in rice, marinara sauce and seasoning blend. Stir in cheese. , Toss bread crumbs and oil; sprinkle over the top. Bake until heated through and topping is golden brown, 8-10 minutes.

SEVEN-SPICE UNSTUFFED PEPPERS

Steps:

• Heat the olive oil in a large pot over medium heat. Add the ground beef, garlic, green peppers and onions and cook, stirring, until the beef is browned, 7 to 10 minutes. Add the tomato paste, seven-spice blend, dried mint, salt and pepper and saute until well combined and fragrant, 2 to 3 minutes.
• Add the rice, crushed tomatoes and 1 cup water and stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover and simmer until the liquid is absorbed, 20 minutes. Remove from the heat but keep covered for an additional 5 to 10 minutes. Fluff the rice with a fork to separate.
• Serve in bowls garnished with the pine nuts and parsley with a dollop of yogurt, if desired.

WW CORE UNSTUFFED PEPPERS

Steps:

• Heat olive oil in a large stockpot over medium-high heat.
• Add ground meat, salt and pepper.
• When meat is browned, add garlic, onion, bell pepper and bay leaf.
• Cook 7-8 minutes, or until veggies are tender. Stir in chicken broth/stock and tomatoes and bring to a boil.
• Stir in rice, return to boil, then lower heat to a simmer.
• Cover and cook 5 minutes.
• Remove from heat; remove cover.
• Fold in basil.
• Remove bay leaf.
• Plate and top with cheese.

UNSTUFFED PEPPERS

Steps:

• Heat the olive oil in a large pot over medium heat. Add the ground beef, green peppers, onions, garlic, oregano, salt and pepper. Cook until beef is browned, about 7-10 minutes.
• Add the tomato paste and saute until well combined and fragrant, about 2-3 minutes. Add the rice, diced tomatoes and water and stir to combine. Bring mixture to a boil, then reduce heat to low, cover and simmer for 20 minutes.
• Remove from heat but keep covered for an additional 5-10 minutes. Fluff the rice with a fork to separate.
• Serve in bowls garnished with shredded cheddar cheese and parsley.

UNSTUFFED BELL PEPPERS

Steps:

• Brown hamburger in skillet, salt and pepper.
• Slice peppers and onion; sautee in hamburger grease.
• Add tomatoes.
• Simmer until peppers are soft.
• Drain grease.
• Stir in cooked rice until all ingredients are distributed evenly.

UNSTUFFED BELL PEPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat a large skillet over medium-high heat. Break ground beef into pieces and add to skillet; cook and stir until about half of the beef is browned, 3 to 5 minutes. Stir red bell pepper, orange bell pepper, and green bell pepper into the beef; continue to cook and stir until the beef is entirely browned, about 5 minutes more. Drain and discard grease.
• Mix tomato sauce and brown sugar together in a bowl; pour over the beef mixture. Stir rice into the beef mixture and stir; transfer to a 9x13-inch baking dish. Sprinkle Cheddar cheese over the mixture.
• Bake in preheated oven until the cheese is bubbling, about 30 minutes. Cool dish 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.