As a self professed non cook- I love recipes like this one for Weight Watchers Stuffed Peppers. It is super easy to whip up and you likely already have all the ingredients in your pantry. Here is my feeling about any and all food —  what better way to get picky eaters to attempt more exotic vegetables that don’t fall under the potato category- than by BAKING THEM IN A Vegetable shell?!

Keep reading for all the delish deets for this Weight Watchers Stuffed Peppers recipe (2 points per pepper)!

Since we are a vegan and vegetarian family we used vegan meatless crumbles  (which are soy based) and only 2 points for the whole cup!

Weight Watchers Stuffed Peppers

Weight Watchers Stuffed Peppers Ingredients:

2 large peppers

1 cup vegan crumbles

¼ onion chopped

1 tomato diced

¼ cup cauliflower rice

1 cup of water

1  cup fat-free shredded cheese

Weight Watchers Stuffed Peppers Directions

Cut off the tops of the peppers. Discard the seeds and the membrane inside. Chop the tops and set aside.

Cook the green peppers in a large pot of boiling water for 4-6 minutes. Remove from the water and drain upside down on a towel or drying rack.

Salt the inside of the peppers lightly.

In a medium skillet brown the meatless crumbles and the chopped green pepper tops, until the peppers are soft and the meat is heated through. Add the diced tomatoes to the skillet and mix.

Combine cauliflower rice and beef mixture. Stir in ½ of the cheese.

Scoop mixture into the peppers and place in a baking dish and bake covered at 350° for 30 minutes. The last 5 minutes add the rest of the cheese to the tops. Once the cheese is melted remove from the oven and serve hot.

Makes 2 servings.

Crumbles – 2 points

Cheese – 2 points

4 points for entire recipe – 2 per pepper

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Weight Watchers Stuffed Peppers

Makes 2 servings. Crumbles - 2 points Cheese - 2 points 4 points for entire recipe - 2 per pepper

Course Main Course

Prep Time 10 minutes

Cook Time 30 minutes

Servings 2

Ingredients

• 2 large peppers
• 1 cup soy crumbles, meatless 2 points
• ¼ onion chopped
• 1 tomato diced
• ¼ cup cauliflower rice o points
• 1 cup water
• 1 cup fat-free shredded cheese (Great Value Fat free shredded mozzarella cheese )
  
  
  2 points

Instructions

1. Cut off the tops of the peppers. Discard the seeds and the membrane inside. Chop the tops and set aside.
2. Cook the green peppers in a large pot of boiling water for 4-6 minutes. Remove from the water and drain upside down on a towel or drying rack.
3. Salt the inside of the peppers lightly.

4. In a medium skillet brown the meatless crumbles and the chopped green pepper tops, until the peppers are soft and the meat is heated through. Add the diced tomatoes to the skillet and mix.

5. Combine cauliflower rice and beef mixture. Stir in ½ of the cheese.
6. Scoop mixture into the peppers and place in a baking dish and bake covered at 350° for 30 minutes. The last 5 minutes add the rest of the cheese to the tops. Once the cheese is melted remove from the oven and serve hot

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