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Stuffed Peppers


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Member since 2006

Serves 4 | Prep Time | Cook Time

Ingredients

4 green, red or yellow peppers (we used green)
1/2 lb lean ground beef
1 cup cooked white rice
2 tbls tomato paste
1/4 cup frozen peas, thawed
1/4 tsp dried thyme
1/4 tsp dried basil
1 tsp dried parsely
1/4 tsp rosemary (original recipe called for sage, which we don't like)
1/4 tsp black pepper
1/4 tsp salt
1/4 cup parmesan cheese + additional to sprinkle over
1/2 cup tomato sauce


Preheat oven to 350. Mix all ingredients together, except tomato sauce, in bowl. Cut tops of peppers and deseed. You can leave them whole or cut them in half, depending on how you like to stuff the peppers. We left them whole, but I think I will half them before stuffing next time. I think they will be easier to eat!


Loosely stuff the peppers with meat mixture. Place peppers in baking dish. Pour tomato sauce over the peppers. Sprinkle with parmesan cheese. Add water to the pan, about 1/4 of the way up the pepper. Cover with foil and bake for 30 min. Baste the peppers occaisionally with the pan water. After 30 minutes, remove foil and bake another 20 minutes. Allow to sit 5 minutes before serving.


Servings: 4


POINTS per serving: 6


We only made 2 peppers. With the extra meat mixture, I cooked in a skillet until the meat was browned and froze it for next time, two meals in one!


Pairs Well With


Notes

I've never made stuffed peppers before. I got this idea from my WW meeting, who got it from a cookbook. I tweeked it a little but it didn't veer too far from the original. Great comfort food!

POINTS per serving: 6

We only made 2 peppers. With the extra meat mixture, I cooked in a skillet until the meat was browned and froze it for next time, two meals in one!

I've made this recipe before and used ground turkey breast and brown rice instead of the ground meat and white rice.It turned out just as good.

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