Post by Loupy on Jun 4, 2017 12:47:47 GMT -7
Skinny Cheeseburger Stuffed Peppers
From: Nancy Cox @ www.skinnykitchen.com/recipes/skinny-cheeseburger-stuffed-peppers/
I could hardly wait to share these stuffed peppers. They are absolutely delicious! The filling tastes just like a cheeseburger. I’ve made them healthier by using extra lean ground beef, brown rice and lite cheese. Such a satisfying dinner, you’ll be stuffed!
Prep Time: 20 minutes
Bake Time: 40-45 minutes
Makes: 4
Ingredients
1 cup cooked brown rice
1 pound extra lean ground beef (96%), see shopping tip
1 cup onions, diced
Salt and pepper, to taste
2 tablespoons Worcestershire sauce (for gluten-free use Lea & Perrins)
2 tablespoons ketchup
1 tablespoon mustard (I used a spicy brown mustard)
1 tablespoon pickle relish
⅓ cup tomato sauce, can or jarred
3 tablespoons water
1 cup lite cheddar cheese, mozzarella or blend, shredded (I used Trader’s lite Mexican blend)
4 large red bell peppers, yellow or orange (each about 3½ inches high and 3½ inches wide)
Instructions
1. Cook rice and set aside.
Cut off the top of 4 bell peppers about 1-inch down from top.
Clean out seeds and membranes.
Throw away the tops.
2. Preheat oven to 400 degrees.
3. In a large nonstick pan, brown ground beef and onions.
Season beef with a little salt and pepper.
Be sure to break up ground beef into small pieces as it cooks.
4. Stir in Worcestershire sauce, ketchup, mustard, pickle relish, tomato sauce and 3 tablespoons water.
Mix well.
Stir in ¾ cup shredded cheese and cooked rice.
Mix well and continue to cook until heated through.
Add 1-2 more tablespoons of water, if getting a little dry.
Remove from heat.
5. Stuff each bell pepper with ground beef mixture, top each stuffed pepper with 1 tablespoon shredded cheese.
Place each in a 9-inch baking dish.
Pour 1 cup water in bottom of baking dish.
Cover dish with foil and bake for 40-45 minutes.
If peppers are not soft enough, cook about 5 minutes more.
6. Once cooked, cooled and wrapped, they freeze great!
Notes:
Happily most supermarkets sell extra lean ground beef. I used the 96% lean ground beef from Trader Joe’s. You could use ground turkey, if desired.
Nutritional Information
Weight Watchers SmartPoints 8 with cheese
Weight Watchers SmartPoints 5 without cheese
SKINNY FACTS:
for 1 stuffed pepper
349 calories
12g fat
5g sat. fat
78mg cholesterol
32g protein
33g carbs
619mg sodium
9g sugar
From: Nancy Cox @ www.skinnykitchen.com/recipes/skinny-cheeseburger-stuffed-peppers/
I could hardly wait to share these stuffed peppers. They are absolutely delicious! The filling tastes just like a cheeseburger. I’ve made them healthier by using extra lean ground beef, brown rice and lite cheese. Such a satisfying dinner, you’ll be stuffed!
Prep Time: 20 minutes
Bake Time: 40-45 minutes
Makes: 4
Ingredients
1 cup cooked brown rice
1 pound extra lean ground beef (96%), see shopping tip
1 cup onions, diced
Salt and pepper, to taste
2 tablespoons Worcestershire sauce (for gluten-free use Lea & Perrins)
2 tablespoons ketchup
1 tablespoon mustard (I used a spicy brown mustard)
1 tablespoon pickle relish
⅓ cup tomato sauce, can or jarred
3 tablespoons water
1 cup lite cheddar cheese, mozzarella or blend, shredded (I used Trader’s lite Mexican blend)
4 large red bell peppers, yellow or orange (each about 3½ inches high and 3½ inches wide)
Instructions
1. Cook rice and set aside.
Cut off the top of 4 bell peppers about 1-inch down from top.
Clean out seeds and membranes.
Throw away the tops.
2. Preheat oven to 400 degrees.
3. In a large nonstick pan, brown ground beef and onions.
Season beef with a little salt and pepper.
Be sure to break up ground beef into small pieces as it cooks.
4. Stir in Worcestershire sauce, ketchup, mustard, pickle relish, tomato sauce and 3 tablespoons water.
Mix well.
Stir in ¾ cup shredded cheese and cooked rice.
Mix well and continue to cook until heated through.
Add 1-2 more tablespoons of water, if getting a little dry.
Remove from heat.
5. Stuff each bell pepper with ground beef mixture, top each stuffed pepper with 1 tablespoon shredded cheese.
Place each in a 9-inch baking dish.
Pour 1 cup water in bottom of baking dish.
Cover dish with foil and bake for 40-45 minutes.
If peppers are not soft enough, cook about 5 minutes more.
6. Once cooked, cooled and wrapped, they freeze great!
Notes:
Happily most supermarkets sell extra lean ground beef. I used the 96% lean ground beef from Trader Joe’s. You could use ground turkey, if desired.
Nutritional Information
Weight Watchers SmartPoints 8 with cheese
Weight Watchers SmartPoints 5 without cheese
SKINNY FACTS:
for 1 stuffed pepper
349 calories
12g fat
5g sat. fat
78mg cholesterol
32g protein
33g carbs
619mg sodium
9g sugar
