Tuesday, October 12, 2010

Family Dinners: Weight Watcher Style.

For anyone who isn't in the know in regards to *Family Dinners: WW Style* it is a friendly battle of the WW recipes between my Mother and I. Our plan is that every week (day to be announced because getting everyone together one set day a week was proving to be harder than quantum physics) we would take turns buying, preparing, and serving a WW recipe meal to one another. Our goal is to step outside of the box and try various healthy alternatives instead of eating the same old stuff we ALL tend to get into the rut of eating while on our respective weight loss journeys all while having a healthy meal as a family!
Anywho, now that we have that out of the way...
So this week it was Mom's turn.
On the menu was Stuffed Peppers, served with a side of sauteed cabbage and onions.
Normally stuffed peppers are not one of my favorite meals, but that changed tonight.
First of all, my peach of Mother had the brilliant idea to substitute the white rice the recipe called for with brown rice.
DELISH and healthy!
The meat stuffing was so flavorful (thank you lean beef with fresh herbs ).
The peppers cooked perfectly and just fragrant and robust.
The sauce a nice blend of acidic and sweet and seasoned perfectly.
I would eat these again in a heartbeat.
Matter of fact... I will, tomorrow for lunch!
And all this heavenly flavor (and so filling -- one pepper was MORE than enough) and only four points per pepper. So all in all I had a delicious filling meal ALL for only about five points!
Yeah... me likey!
And I have to give my Mom her due pat on the back because she hit this one outta the park!
Here is the recipe: taken straight from Weight Watchers The New Complete Cookbook.
Stuffed Peppers
Makes 4 Servings
1/2 pound lean ground beef (10% or less fat)
1 cup cooked white rice
1 onion finely chopped
1/4 cup thawed frozen peas
1/4 cup grated Parmesan cheese
2 tablespoons tomato paste
3 cloves garlic minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh basil
1/2 teaspoon minced fresh sage
4 green, red, or yellow bell peppers, tops cut off and seeded
1/2 cup tomato puree or tomato sauce
Preheat oven to 350 degrees Farenheit. In a large bowl combine the beef, rice, onion, peas, cheese, tomato paste, garlic, thyme, basil, and sage. Loosely stuff the peppers with the mixture; stand them in a baking dish or casserole. Pour the tomato puree over the peppers; add enough water so that the liquid comes about 1/4 up the sides of the peppers. Cover with foil and bake, basting occasionally with the juices, 30 minutes. Uncover and bake until the peppers and rice are tender and the filling is completely cooked, about 20 minutes longer. Let stand 5 minutes before serving.
Per Serving (1 stuffed pepper):POINTS value: 4
Now I am on the hunt for another recipe and one that will put me back on top!
I am thinking something using falls bounty?
Should be interesting...
Blessed Be...


  1. Yummy! Tell your mom that I too was in a stuffed pepper mood, but in my family we cut the peppers in half. I have to try them whole the way your mom did. Also, if someone (say the kidlets) isn't fond of the peppers you can either try red, yellow or orange peppers which aren't quite as strongly flavored or MEATBALLS out of the meat mixture. I am definitely steal... oops, using this recipe.

  2. We always did the halves too... but the recipe called for you to stuff them whole. I enjoy both but think the pepper cooks better (if you don't like them a wee bit *crunchy* like I do). And I am with you 100%... I prefer the red or yellow WAY more than the green which occasionally can be bitter! And please... steal away and lemme know how it goes!!!

  3. Wow, that sounds amazing! I'm not usually one for peppers, but I think I'm going to give this recipe a whirl this week!

  4. Michelle~ Me too... I could take or leave a pepper... but these were realllllly good and filling! Win/win!


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