Stuffed Peppers

  • ½ pound lean ground beef (7% fat or less) or bison (can also use ground turkey)
  • 1 cup cooked brown rice
  • 1 onion, finely chopped
  • ¼ cup frozen green peas, thawed
  • ¼ cup grated Parmesan cheese
  • 2 Tbsp. tomato paste
  • 3 garlic cloves, minced
  • 1 tsp. minced fresh thyme
  • 1 tsp. minced fresh basil
  • 4 green, red, or yellow bell peppers, tops cut off and seeded
  • ½ cup tomato puree or tomato sauce
  1. Preheat oven to 350°F.
  2. Mix together beef, rice, onion, peas, Parmesan, tomato paste, garlic, thyme, and basil in large bowl; spoon evenly into bell peppers. Stand peppers in shallow baking dish or casserole. Pour tomato puree over peppers; add enough water to baking dish to come partway up sides of peppers.
  3. Cover baking dish with foil and bake, basting peppers occasionally with tomato liquid, 30 minutes. Uncover and bake until peppers and rice are tender and filling is cooked through, about 20 minutes longer. Let stand 5 minutes before serving.

Taken from Weight Watchers New Complete Cookbook.