Do you like stuffed peppers but hate how much fat and calories they usually have? Weight Watchers have a recipe for stuffed peppers that tastes great, are easy to make, and they are super healthy too. Let’s take a look at 2 Weight Watchers stuffed pepper recipes.
Herbed Turkey & Rice Stuffed Peppers
Here we have a super health-conscious stuffed pepper dish courtesy of Weight Watchers. The peppers are stuffed with a mixture of rice, ground herbed turkey, and served with a healthy and tasty tomato sauce.
It’s an easy recipe that does not take a lot of time to prepare, plus you don’t have to cook the rice before you put it in the peppers; it cooks while the peppers bake, thus making your life just a little bit easier.
This is a low-calorie dish, one that also does not have much fat or sugar, but it does have a lot of vitamins, minerals, and a good deal of protein. It’s the perfect light and airy summertime dish, but makes for a good belly warmer in the winter too.
Ingredients
The beauty here is that you only require simple ingredients that you can find at any local grocery store around you. The ingredients list is as follows.
- Cooking spray
- 4 uncooked bell peppers – color of your choosing
- 1 large onion, finely chopped, divided in 2 portions
- 3 garlic gloves, minced, divided in 2 portions
- ¼ cup fresh parsley, finely chopped
- 1 tablespoon dill, finely chopped
- Canned tomatoes, crushed, 15 ounces, divided in 2 portions
- ½ cup uncooked white rice
- ¾ pounds 93% lean ground turkey
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- ¾ cups water
Directions
As we mentioned, this particular Weight Watchers stuffed pepper dish is very easy to make. The recipe directions are as follows.
- Preheat your oven to 375° Fahrenheit.
- Coat an oven-safe baking dish with cooking spray so the peppers do not stick.
- Slice the top off the peppers and set them aside for later. Remove the ribbons, seeds, and all of the interiors of all of the peppers, being careful to not break or crack the walls of the peppers.
- In order to make the filling, in a large mixing bowl, combine half of the garlic, onion, and parsley, all of the dill, ¼ cup of tomatoes, rice, turkey, ¾ teaspoon salt, and black pepper. Set this aside for later.
- To make the sauce, get a non-stick skillet of medium size and heat the olive oil over medium heat, add the remaining onion, and cook for about 3 minutes, just until the onion is translucent. Add the remaining garlic, cook for 30 seconds, add the remaining tomatoes and ¼ teaspoon salt, add the water, and bring to a boil over high heat. Let this simmer for about 1 minute.
- Stuff the peppers to about ¾ the way up, leaving enough room for the rice to expand. Put the lids back on the peppers and add the tomato sauce mixture to the dish around the peppers.
- Cover the whole baking sheet with foil and allow them to bake for 75 to 90 minutes.
- Cooking spray
- 4 uncooked bell peppers – color of your choosing
- 1 large onion, finely chopped, divided in 2 portions
- 3 garlic gloves, minced, divided in 2 portions
- ¼ cup fresh parsley, finely chopped
- 1 tablespoon dill, finely chopped
- Canned tomatoes, crushed, 15 ounces, divided in 2 portions
- ½ cup uncooked white rice
- ¾ pounds 93% lean ground turkey
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- ¾ cups water
- Preheat your oven to 375° Fahrenheit.
- Coat an oven-safe baking dish with cooking spray so the peppers do not stick.
- Slice the top off the peppers and set them aside for later. Remove the ribbons, seeds, and all of the interiors of all of the peppers, being careful to not break or crack the walls of the peppers.
- In order to make the filling, in a large mixing bowl, combine half of the garlic, onion, and parsley, all of the dill, ¼ cup of tomatoes, rice, turkey, ¾ teaspoon salt, and black pepper. Set this aside for later.
- To make the sauce, get a non-stick skillet of medium size and heat the olive oil over medium heat, add the remaining onion, and cook for about 3 minutes, just until the onion is translucent. Add the remaining garlic, cook for 30 seconds, add the remaining tomatoes and ¼ teaspoon salt, add the water, and bring to a boil over high heat. Let this simmer for about 1 minute.
- Stuff the peppers to about ¾ the way up, leaving enough room for the rice to expand. Put the lids back on the peppers and add the tomato sauce mixture to the dish around the peppers.
- Cover the whole baking sheet with foil and allow them to bake for 75 to 90 minutes.
Italian Style Stuffed Peppers – Ground Beef Stuffing
Here we have another very calorie-conscious and healthy stuffed pepper dish to go with, another one that works great with the Weight Watchers SmartPoint system. With very few calories, even less fat, and no sugar at all, it’s another stuffed pepper dish that you can feel happy about serving to anybody. Let’s take a look at the ingredients you will need here.
Ingredients
- 6 large bell peppers – color of your choosing
- 1 pound extra lean ground beef
- 1 cup onions, chopped
- 1 teaspoon garlic, minced
- 1 x 14 ounce paste or pizza sauce
- 1 x 14 ounce can diced tomatoes, drained
- 1 teaspoon Italian seasonings
- Black pepper, to taste
- ¼ teaspoon red pepper flakes
- 12 teaspoons Parmesan cheese
Directions
When it comes down to it, this particular stuffed pepper dish is even easier to make than the other one we just looked at, and it only takes an hour to get from the fridge to the table.
- Preheat your oven to 400° Fahrenheit.
- Cut off the lids of the bell peppers and empty out the interior, making sure to leave the walls of the peppers intact.
- In a large non-stick pan, brown the ground beef, garlic, and onions. Make sure to break it all up finely so the beef cooks evenly. You do want to pour this mixture into a colander once browned in order to get rid of any excess fat from the ground beef.
- Add the beef, onion, and garlic mix back into the pan, add the tomatoes, pasta sauce, Italian seasoning, pepper, and red pepper flakes. Mix this very well, bring to a boil, turn it down to a simmer, and allow it to cook for about 5 minutes.
- Stuff each of the bell peppers with this mixture, up ¾ of the way to the top of the peppers. Make sure the peppers stand upright in the baking dish, and pour the cup of water into the bottom of the dish, so the peppers are sitting in the water.
- Cover the baking dish with foil and bake for 35 minutes. Remove the foil and sprinkle each pepper with 2 teaspoons of parmesan. Allow this to bake for another 5 minutes.
- 6 large bell peppers – color of your choosing
- 1 pound extra lean ground beef
- 1 cup onions, chopped
- 1 teaspoon garlic, minced
- 1 x 14 ounce paste or pizza sauce
- 1 x 14 ounce can diced tomatoes, drained
- 1 teaspoon Italian seasonings
- Black pepper, to taste
- ¼ teaspoon red pepper flakes
- 12 teaspoons Parmesan cheese
- Preheat your oven to 400° Fahrenheit.
- Cut off the lids of the bell peppers and empty out the interior, making sure to leave the walls of the peppers intact.
- In a large non-stick pan, brown the ground beef, garlic, and onions. Make sure to break it all up finely so the beef cooks evenly. You do want to pour this mixture into a colander once browned in order to get rid of any excess fat from the ground beef.
- Add the beef, onion, and garlic mix back into the pan, add the tomatoes, pasta sauce, Italian seasoning, pepper, and red pepper flakes. Mix this very well, bring to a boil, turn it down to a simmer, and allow it to cook for about 5 minutes.
- Stuff each of the bell peppers with this mixture, up ¾ of the way to the top of the peppers. Make sure the peppers stand upright in the baking dish, and pour the cup of water into the bottom of the dish, so the peppers are sitting in the water.
- Cover the baking dish with foil and bake for 35 minutes. Remove the foil and sprinkle each pepper with 2 teaspoons of parmesan. Allow this to bake for another 5 minutes.
Conclusion
There you have them — 2 different Weight Watchers stuffed peppers recipes that taste great and are good for you. They are both super easy to make, and they are quite different from one another, but this was the whole point — to give you a bit of variety!
WENDYLOU Kelley
was wonderingwhere you post nutrition info I am new to your site
Pam Kiesewetter
Where are the Freestyle Points?