Ww Hearty Stuffed Bell Peppers

This is a classic, old-fashioned stuffed bell pepper. The recipe is adapted from Weight Watchers Take 5 ? 150 Five-Ingredient Recipes cookbook. I use red peppers because they are sweeter. I also use the hot and spicy V 8 for zing. I also use Uncle Ben's Tomato Basil or Spanish Rice and have sub ground turkey for beef. Can cover and bake in a 350 degree oven for 55-60 minutes or until peppers are tender and beef mixture is cooked through. Cook time includes rice cool down time. Per serving (1 bell pepper with 5 tablespoons sauce): 186 calories, 5 grams fat, 2 grams fiber. 4 points

INGREDIENTS

1/2 cup uncooked white rice
4 medium bell peppers ; any color
10 ounces extra lean ground beef ; (7% or less fat)
1 small Onion ; chopped
2 cloves garlic ; minced
1 1/2 cups 100% vegetable juice ; (e.g. V8)
3 tablespoons Grated Parmesan cheese
1 teaspoon Garlic powder
1/2 teaspoon Italian seasoning
Mrs. Dash seasoning mix
1/2 teaspoon Salt
1/4 teaspoon fresh ground pepper

Servings

INSTRUCTIONS

1Cook the rice according to package directions, omitting the butter or vegetable oil. Cool 10 minutes.

2Meanwhile, 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.

3Combine 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.

4Place the bell peppers in a deep 3-quart sauce pan; pour the remaining 1 1/4 cups vegetable juice around the bell peppers.

5Set pan over medium high heat. Bring to a boil; reduce heat to simmer and cover.

6Simmer until peppers are tender and beef is cooked through, 20 - 30 minutes.

7Place each bell pepper in a serving bowl and serve with the sauce.

NOTES

Recipe #364567 | 1? hours | 15 min prep

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Ww Hearty Stuffed Bell Peppers

1/2 cup uncooked white rice 
4 medium bell peppers any color
10 ounces extra lean ground beef (7% or less fat)
1 small Onion chopped
2 cloves garlic minced
1 1/2 cups 100% vegetable juice (e.g. V8)
3 tablespoons Grated Parmesan cheese 
1 teaspoon Garlic powder 
1/2 teaspoon Italian seasoning 
  Mrs. Dash seasoning mix 
1/2 teaspoon Salt 
1/4 teaspoon fresh ground pepper

1Cook the rice according to package directions, omitting the butter or vegetable oil. Cool 10 minutes. 
2Meanwhile, 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. 
3Combine 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. 
4Place the bell peppers in a deep 3-quart sauce pan; pour the remaining 1 1/4 cups vegetable juice around the bell peppers. 
5Set pan over medium high heat. Bring to a boil; reduce heat to simmer and cover. 
6Simmer until peppers are tender and beef is cooked through, 20 - 30 minutes. 
7Place each bell pepper in a serving bowl and serve with the sauce.

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Nutrition

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Serving Size: 1 Serving (329g)
Recipe Makes: 4

Calories: 332
Calories from Fat: 136 (41%)

Amt Per Serving		% DV

	Total Fat 15.1g	20 %
	Saturated Fat 5.9g	30 %
	Monounsaturated Fat 6.4g
	Polyunsanturated Fat 0.5g
Cholesterol 51.8mg		16 %
Sodium 255.9mg		9 %
Potassium 654mg		17 %
Total Carbohydrate 31.7g		9 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 27.9g
Protein 16.9g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 332

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