Stuffed Pepper Casserole

5/5

Ingredients:

  • 1 pound extra-lean ground turkey or lean ground beef
  • 2 bell peppers, chopped
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 (15 oz) can low-sodium beef broth
  • 1 (15 oz) can diced tomatoes (no sugar added)
  • 1 cup uncooked brown rice (or cauliflower rice for fewer points)
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup reduced-fat Mozzarella cheese, shredded
  • 3/4 cup reduced-fat cheddar cheese, shredded

Instructions:

  1. In a large skillet, cook the extra-lean ground turkey or lean ground beef, breaking it apart. Once it’s mostly cooked, add in the onions and bell peppers, and cook for 5-10 minutes until they start to soften.
  2. Add the garlic to the meat mixture and cook for a minute or two, just until you can start to smell it.
  3. Stir in the rest of the ingredients, except the cheese, and bring the mixture to a boil.
  4. Cover and reduce the heat to a simmer. Cook for about 20 minutes, stirring halfway through.
  5. Once the rice is tender (or cauliflower rice is cooked), stir in about half of the reduced-fat cheese until it’s melted and incorporated with the meat and rice.
  6. Sprinkle the remaining reduced-fat cheese over the top, put the lid back on the pan, and let the cheese melt. If your pan is oven-safe, you can put it under the broiler to melt the cheese faster.
  7. Remove from the heat and serve immediately.

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