Stuffed Red Peppers

Yields 8 servings | Points per serving: 4

My rating:

These stuffed peppers are fabulous! If you love cheese, rice, beans, and mushrooms as much as I do, you will love this recipe!

Preparation Time: 30 minutes (mostly for cooking rice)
Baking Time: 30-45 minutes

Ingredients:

4 big red bell peppers (cut in halves, to make 8 servings)
1/2 cup chopped green onion (scallions)
1/2 lb mushrooms, cleaned and chopped small
1 carrot, cleaned and finely diced
2-3 cups cooked white and wild rice combo (I use the combo w/herb seasonings)
1 can black beans, rinced and drained
1 cup corn - fresh, frozen or canned
8-oz. Lite Velveeta cheese, diced (I use shredded shredded Kraft 2% Sharp Cheddar)
Fat-free cooking spray
Salt and Pepper if desired

Directions:

Cook rice. (I used the white and wild rice combo w/seasonings. I did not include butter when making the rice. I just used a little ICBINB Spray.)

Cut peppers in half and remove seeds and membranes. They may appear to not entirely be cup-shaped, since you should remove the stems, but don't worry - the filling is thick and should not seep out. Arrange the 8 pepper halves in a large, shallow baking dish(es).

Soften onions, mushrooms, and carrot in a large skillet sprayed with cooking spray. Add rice, beans and corn; heat through. Season with salt and pepper if desired. Stir in cheese until melted.

Spoon equal amounts into pepper halves. Baked at 350º for 30-45 minutes or until peppers are fork-tender but still firm.

Nutritional Info: (per serving) 191 calories, 6 g. fat, 3 g. fiber (This is for my version of the recipe, with wild rice combo w/herb seasonings and reduced-fat cheddar. The original version claimed to be 3 pts per serving, but I have no way of testing that. My version comes out to 4 pts per serving)

Source: Weight Watchers Community Recipe Swap