Here is my promised blog on my first ever stuffed peppers recipe. I liked how they turned out. I am a fan of using veggies as a base, rather than as a side or part of the recipe. It is a way of making my recipes healthy and still hearty. That is what Weight Watchers has taught me.
So here is the recipe, as I made it on the WW site.
MY WW Stuffed Pepper Recipe – It appears Weight Watchers gets rid of recipes, if the members leave. Opps! Good thing I put it below.
The following are the ingredients. I don’t list things like seasoning, because that is generally up to your tastes, but I will mention them here.
Ingredients:
| 1 cup(s) uncooked celery, diced small | ||||
| 1 cup(s) fresh tomato(es) | ||||
| 2 serving(s) Rice Select Royal Blen Whole Grain Texmati Brown and Red Rice with Barley and Rye 1/4 cup | ||||
| 1 serving(s) uncooked celery, bunch diced small | ||||
| 1/2 pound(s) grilled chicken breast fillet(s), cook and pulled | ||||
| 10 piece(s) Birds Eye® Artichoke hearts, cut small | ||||
| 8 item(s) (medium) uncooked bell pepper(s), cut off top and hollow out center | ||||
| 1/2 cup(s) crumbled feta cheese |
Instructions…
You can obviously add more or less of stuff, and use different kinds of rice, veggies etc. Changing ingredients or amounts of them may change the WW points. Each stuffed pepper is only 3 PP, but still feels like a good lunch. 2 would be 7, but I don’t know if I could eat 2. I do think the seasonings and hot sauce really give the dish needed flavor, but everyone likes different flavors, so some experimentation may be in order.
If you try the recipe, let me know what you think!
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