Weight Watchers Spanish Pepper Soup Recipes

ROASTED RED PEPPER SOUP (WEIGHT WATCHER CORE FRIENDLY!)

Steps:

• Heat the olive oil in a skillet or saucepan on medium high heat.
• Add the onions and cook about 8 minutes or until completely soft and cooked through.
• Add the red pepper and cook until warm then add the balsamic vinegar and let simmer for 1 minute.
• Remove the pan from the cooktop and allow it to cool for 5 minutes.
• While the onions and peppers are cooling, mix the milk, tomato paste and chili sauce in a separate bowl and whisk until well combined. Set aside.
• Pour the red pepper onion mixture into a blender or food processor and blend until completely smooth.
• Pour the red pepper mixture back into the pan and heat until warm.
• Slowly pour the milk mixture into the pan and whisk until completely blended.
• Bring to a simmer and cook for 2 minutes. remove from heat, cool slightly and serve!

WW HEARTY STUFFED BELL PEPPERS

Steps:

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