Stuffed Green Peppers

Yields 1 | Points per serving: 4

My rating:

Out of my two vegetarian stuffed pepper recipes, this one is most similar to the classic. It uses Morningstar Veggie Crumbles instead of ground beef, and calls for rice, tomato sauce, and cheese. These are quite good and I do recommend them. However, out of my two vegetarian stuffed peppers recipes, I personally feel the cheesy stuffed red peppers are the tastier of the two.

Preparation Time: 10 minutes
Baking Time: 1 hour

Ingredients:

1 large green bell pepper
2/3 c. Morningstar veggie crumbles
1/8 c. onion (I quadrupled the recipe and only used 1/4 c. of grated onion for all 4 peppers)
1/4 c. rice (I used 1/4 c. cooked rice per pepper)
1/2 c. tomato sauce
1/4 c. fat free mozzarella cheese (I used regular part-skim cheese for 1 extra pt. per pepper)
1/4 tsp. garlic (I used minced garlic from a jar)

Directions:

Preheat oven to 350º. Cut top off pepper and remove seeds and membranes. Place pepper shell in casserole dish. In a small pot, mix together veggie crumbles, garlic, onion, cooked rice, and 1/4 c. tomato sauce. Cook until hot. Stuff cooked mixture into pepper and pour remaining 1/4 c. tomato sauce over pepper. Cover and bake for 45 minutes. Uncover. Top with cheese and bake another 10-15 minutes or until pepper is tender.

Yields: 1 peppers (4 points)

Special Notes: This recipe can be doubled, tripled, etc. depending on the number of people you are cooking for. 1 pepper = 1 serving.

Nutritional Info: (Per serving) Approx. 220 calories, 2.5 g. fat, 4 g. fiber

Source: Weight Watchers Community Recipe Swap