I’ve just recently tried stuffed peppers for the first time since I grew up without thinking I liked peppers (I was an incredibly picky eater!). I love how easy they are to assemble and how the peppers don’t only provide a container for the meat, but they provide an edible container. Kind of like a bread bowl…but without the guilt!
Ingredients
3 green bell peppers, cut in half lengthwise
1 lb ground beef, 90% lean, 10% fat
1 yellow onion, diced
Cauliflower & Broccoli rice mixture (I found mine pre-made in my local grocery story, but you can usually find cauliflower rice on its own in the freezer veggie section and just use that!)
1 tsp olive oil
28 oz. tomato sauce
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1/2 tsp cayenne pepper
Salt and pepper, to taste
Cheese, to sprinkle on the peppers before cooking
Directions
- Set oven to preheat at 400 degrees F.
- In a skillet, heat olive oil and saute onions until translucent.
- Add in ground beef, and cook until fully brown.
- Sprinkle in salt, pepper, cumin, chili powder, cayenne pepper, and paprika and stir to combine with all meat.
- Stir in half of the tomato sauce (about 14 oz.) and heat until just starting to bubble. Add in the cauliflower/broccoli rice and stir to combine. Add in a little more salt and pepper or seasonings, to taste, if desired.
- Place the peppers, cut in half lengthwise, into a 9×13 baking dish. Spoon the meat and rice mixture into each pepper carefully.
- Pour a little extra sauce on each one. Then, carefully top with about 1 tbsp shredded cheese of your choice (I used a Mexican blend).
- Next, take the remaining can of tomato sauce and mix with water until it has a thinner consistency. Carefully pour about 1/2 inch of liquid into the bottom of the baking dish.
- Cover dish tightly with aluminum foil and place in the oven for 45 minutes.
- After time is up, take the dish out and uncover it, allowing the peppers to cool a bit. Serve two at a time!
Weight Watchers Freestyle SP: 3 points for one serving (1 full pepper per serving). Points were calculated using the Recipe Builder on the WW app.
Beef Stuffed Peppers with Cauliflower and Broccoli Rice
Ingredients
- 3 green bell peppers, cut in half lengthwise
- 1 lb ground beef, 90% lean, 10% fat
- 1 yellow onion, diced
- Cauliflower & Broccoli rice mixture (I found mine pre-made in my local grocery story, but you can usually find cauliflower rice on its own in the freezer veggie section and just use that!)
- 1 tsp olive oil
- 28 oz. tomato sauce
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and pepper, to taste
- Cheese, to sprinkle on the peppers before cooking
Instructions
- Set oven to preheat at 400 degrees F.
- In a skillet, heat olive oil and saute onions until translucent.
- Add in ground beef, and cook until fully brown.
- Sprinkle in salt, pepper, cumin, chili powder, cayenne pepper, and paprika and stir to combine with all meat.
- Stir in half of the tomato sauce (about 14 oz.) and heat until just starting to bubble. Add in the cauliflower/broccoli rice and stir to combine. Add in a little more salt and pepper or seasonings, to taste, if desired.
- Place the peppers, cut in half lengthwise, into a 9×13 baking dish. Spoon the meat and rice mixture into each pepper carefully.
- Pour a little extra sauce on each one. Then, carefully top with about 1 tbsp shredded cheese of your choice (I used a Mexican blend).
- Next, take the remaining can of tomato sauce and mix with water until it has a thinner consistency. Carefully pour about 1/2 inch of liquid into the bottom of the baking dish.
- Cover dish tightly with aluminum foil and place in the oven for 45 minutes.
- After time is up, take the dish out and uncover it, allowing the peppers to cool a bit. Serve two at a time!
