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Thread: Recipe Search

  1. #1
    Join Date
    Jan 2003
    Location
    Houston, Texas
    Replies
    2

    Post

    Hello!
    Does anyone have a recipe for Stuffed Bell Peppers? I have a craving for these and I am unable to find a recipe. I have even checked all of my WW Cookbooks.

    Thanks.
    Karen [img]graemlins/clown.gif[/img]

  2. #2
    Eileen7316 Guest

    Post

    Karen,

    This one is in the current issue of Cooking Light. I haven't tried them yet, so I can't vouch for the recipe, but it has gotten very good reviews on CL's website:

    Published: Cooking Light- 01/07/03

    INGREDIENTS
    1 (3 1/2-ounce) bag boil-in-bag long-grain rice
    4 medium red bell peppers
    3/4 pound ground sirloin
    1 cup chopped onion
    1/2 cup chopped fresh parsley
    1 teaspoon paprika
    1/2 teaspoon salt
    1/8 teaspoon ground allspice
    2 cups bottled tomato-and-basil pasta sauce (such as Classico), divided
    1/2 cup (2 ounces) grated fresh Parmesan cheese
    1/2 cup dry red wine
    Cooking spray

    INSTRUCTIONS

    1. Preheat oven to 450 degrees.

    2. Cook rice according to package directions, omitting salt and fat. Set aside.

    3. While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers, cut sides down, in an 8-inch square baking dish; cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Cool.

    4. Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 cup pasta sauce, and cheese to beef mixture, stirring to combine.

    5. While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.

    6. Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add wine mixture to pan. Cover with foil.

    7. Bake at 450 degrees for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce. Garnish with pepper tops.

    YIELD: 4 servings (serving size: 1 stuffed pepper and 1/3 cup sauce)

    NUTRITIONAL INFO
    CALORIES 347 (20 percent from fat); FAT 7.9g (sat 3.9g, mono 2.6g, poly 0.7g); PROTEIN 26.6g; CARB 39.9g; FIBER 4.6g; CHOL 55mg; IRON 4.1mg; SODIUM 747mg; CALC 284mg

  3. #3

    Post

    Heres another one I just put stuffed peppers in the search and their are several recipes there.
    Dawn

    This is a favorite of mine. It's from Secrets of Fat-Free Cooking by Sandra Woodruff, RD.

    8 large green bell peppers

    Filling:
    1 pound 95% lean ground beef
    1 medium onion, chopped
    1 tablespoon chili powder
    1/4 teaspoon black pepper
    1/2 teaspoon salt
    4 cups cooked brown rice
    1 cup shredded nonfat or reduced-fat cheddar cheese

    Sauce:
    32 oz tomato sauce (I usually also add a small 8 oz can so the sauce goes further)
    1 tablespoon chili powder
    1/4 teaspoon salt

    1) Place meat in large skillet & cook over medium until meat is no longer pink. Drain. Stir in onion, chili powder, pepper & salt & cook few minutes until onion is tender. Add small amount of water if skillet gets too dry. Remove from heat & stir in first the cooked rice & then the cheese.
    2) Cut tops off peppers & remove the seeds & membranes. Divide filling among the peppers & replace the pepper tops, if desired.
    3) To make sauce, combine all sauce ingredients in a large bowl & stir to mix. Place peppers upright in 9X13 pan coated with cooking spray & pour sauce around & over the peppers. Cover with foil & bake at 350 for 1 hour or until peppers are tender. serve hot.

    * Note: I've found that this usually takes 90 min instead of an hour. It may be my oven, but I thought I'd mention that.

    Makes 8 servings: 246 calories, 3.9 g fat, 4.8 g fber>>>> 5 pts each

    These are good as leftovers also.
    **********************************************
    "When we go back to the Old way of eating ,
    we go back to the Old weight...." Author Unknown
    Dawn
    **********************************************

  4. #4
    Join Date
    Jan 2003
    Location
    Houston, Texas
    Replies
    2

    Post

    Thank you both for the recipes. Just what I was looking for.

    Karen

  5. #5
    naomi3rook Guest

    Post

    Karen,
    This is so funny! Today I was also craving them and came in here for help! Thanks to all that sent the recipes!
    I love this program! And this site! [img]graemlins/thumbup.gif[/img]

    Starting weight 252 today 2/5/08 232!
    Just keep pluggin!

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