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Return to browsing category: Pasta/Rice/Potatoes

Stuffed Peppers (WW)*** by MELISSA RODRIGUEZ serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Weight Watchers New Complete Cookbook Page 141 (Points Value 5)

Ingredients:

1/2 Lb

Ground Beef, Lean

1 Cup

Brown Rice, Cooked

Onion, Finely Chopped

1/4 Cup

Peas, Thawed

1/4 Cup

Parmesan Cheese, Grated

2 Tbs

Tomato Paste

3 Cloves

Garlic, Minced

1 Tsp

Thyme, Fresh Minced

1 Tsp

Basil, Fresh Minced

Bell Peppers (Any Color) Tops Cut Off and Seeded

1/2 Cup

Tomato Sauce

Directions:

1. Preheat oven to 350F

2. Mix together beef, rice, onion, peas, parmesan, tomato paste, garlic, thyme, and basil in large bowl; Spoon evenly into bell peppers. Stand peppers in shallow baking dish or casserole. Pour tomato puree over peppers; Add enough water to baking dish to come partway up sides of peppers.

3. Cover baking dish with foil and bake, basting peppers occasionally with tomato liquid, 30 minutes. Uncover and bake until peppers and rice are tender and filling is cooked through, about 20 minutes longer. Let stand 5 minutes before serving.

Categories:

Meats
Pasta/Rice/Potatoes
Vegetables