Peppers Stuffed with Beef & Tomatoes

Since I’m back to counting points, I’ve been looking for some new Weight Watchers’ recipes to try.  So when I found this beef recipe, I decided it would be the perfect filling for stuffed peppers.  The filling was quick to make, so it was a great weeknight meal.  It’s not my favorite stuffed pepper recipe, but it was pretty good nonetheless.

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Start with the chopping…

  • Chop 6 plum tomatoes, mince 4 cloves of garlic, and chiffonade about 3 tablespoons of basil.

  • Heat a skillet over medium-high heat.
  • Add 1 pound of ground beef, breaking the beef up with a wooden spoon.

  • Cook until browned, stirring occasionally.  Drain off some fat.

  • Meanwhile, combine the tomatoes, garlic, and basil in a large bowl.

  • Season with 1/2 teaspoon salt.

  • Add 1/4 teaspoon crushed red pepper flake.

  • Pour in 2 teaspoons EVOO.

  • Mix well.
  • Add the tomato mixture to the browned beef.

  • Stir and cook until the tomatoes have softened a little, about 3 minutes.

  • Remove from the heat.

At this point, you can eat the beef mixture as is or serve over rice.

Oooor, you can make stuffed peppers like me.

  • Preheat your oven to 350°.
  • Slice 4 green peppers in half.

  • Drizzle 4 tablespoons of extra virgin olive oil over the halved peppers.
  • Season the peppers with ½ teaspoon of the salt and the black pepper.
  • Toss the peppers to coat both sides.
  • Place in a baking dish and bake until softened, about 20 minutes.
  • Remove from the oven and fill with the beef mixture.

  • Sprinkle on some shredded cheese.  (I used cheddar.)

  • Place back in the oven and cook until the beef is warmed through and the cheese is melted, about 15 more minutes.

Enjoy!

 

One Year Ago: Black Bean & Lentil Chili

 

Peppers Stuffed with Beef & Tomatoes (serves 8)

INGREDIENTS:

  • 6 plum tomatoes, chopped
  • 4 cloves of garlic, minced
  • 3 tablespoons fresh basil, chiffonade
  • 4 tablespoons plus 2 teaspoons extra virgin olive oil, divided
  • 1 teaspoon salt, divided
  • ¼ teaspoon crushed red pepper flake
  • ½ teaspoon black pepper
  • 8 green peppers, halved
  • 8 tablespoons shredded cheese (such as mozzarella or cheddar)

DIRECTIONS:

  • Preheat your oven to 350°.
  • Drizzle 4 tablespoons of extra virgin olive oil over the halved peppers.
  • Season the peppers with ½ teaspoon of the salt and the black pepper.
  • Toss the peppers to coat both sides.
  • Place in a baking dish and bake until softened, about 20 minutes.
  • In a medium bowl, combine the tomatoes, garlic, and basil.
  • Add the remaining salt, the red pepper flakes, and the remaining extra virgin olive oil.
  • Mix well and set aside.
  • Place a large skillet over medium-high heat.
  • Add the beef.
  • Cook, breaking up meat, until cooked through, about 7 minutes.
  • Add the tomato mixture to the beef.
  • Cook until heated through, about 3 minutes more.
  • Remove the peppers from the oven.
  • Fill each pepper with some of the beef mixture.
  • Sprinkle each pepper with 1 tablespoon of shredded cheese.
  • Bake until the beef is warm and the cheese is melted, about 15 more minutes.

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Comments

  1. Susan says

    I make this recipe at least once a month. I love the basil, tomato, garlic, and red pepper combination. I do sub extra lean ground turkey to reduce calories but that’s so I can eat more than one! Also, I do the peppers first so they are softening while the meats browning. Thanks for sharing this!

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