Weight Watchers Chicken And Rice Stuffed Bell Peppers Recipe 435

WEIGHT WATCHERS STUFFED PEPPERS

Steps:

• Preheat oven to 400 degrees.
• Cut off the top of each bell peppers about 1-inch down from top, toss the tops.
• Slice each pepper in half.
• Clean out seeds and membranes.
• Set aside.
• Mix lean ground beef, dash of salt & pepper, tomato sauce, and rice in a large mixing bowl until combined.
• Stuff each bell pepper with combined mixture.
• Bake about 1 hour, until peppers are soft.
• Sprinkle each cooked pepper with 2 teaspoons Parmesan cheese.
• Bake uncovered about 5 minutes more, just until cheese melts

HERBED TURKEY & RICE STUFFED PEPPERS

Steps:

• 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.
• 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.

WEIGHT WATCHERS CHICKEN AND RICE STUFFED BELL PEPPERS

Steps:

• MELT margarine or butter in a large saucepan over medium heat.
• Add celery and cook about 5 minutes or till tender.
• STIR in condensed mushroom soup, water or broth, and onion soup mix. Heat till bubbly.
• Stir in chicken; heat through.
• Stir in rice; remove from heat.
• TO ASSEMBLE, halve peppers length-wise; remove stems, seeds, and membranes.
• Place pepper halves, cut sides up, in a large shallow baking or roasting pan.
• Divide chicken mixture among the pepper halves.
• Sprinkle with lemon-pepper seasoning.
• Cover and refrigerate up to 24 hours.
• TO SERVE, bake peppers, loosely covered with foil, in a 350º oven about 55 minutes or till heated through.
• Top with cheese and pimiento.
• Bake, uncovered, about 5 minutes more or till cheese is just melted.
• *NOTE: Substitute low-fat cheddar cheese for cheddar cheese and cut to 5 POINTS.}.

WEIGHT WATCHERS CHICKEN AND RICE STUFFED BELL PEPPERS RECIPE - (4.3/5)

Steps:

• Directions: 1MELT margarine or butter in a large saucepan over medium heat .2Add celery and cook about 5 minutes or till tender. 3STIR in condensed mushroom soup, water or broth, and onion soup mix. Heat till bubbly .4Stir in chicken; heat through. 5Stir in rice; remove from heat .6TO ASSEMBLE, halve peppers length-wise; remove stems, seeds, and membranes. 7Place pepper halves, cut sides up, in a large shallow baking or roasting pan .8Divide chicken mixture among the pepper halves. 9Sprinkle with lemon-pepper seasoning. 10Cover and refrigerate up to 24 hours. 11TO SERVE, bake peppers, loosely covered with foil, in a 350º oven about 55 minutes or till heated through. 12Top with cheese and pimiento. 13Bake, uncovered, about 5 minutes more or till cheese is just melted.