Cookbook Meals

Simple Easy Recipes with Step-by-Step Photos

  • Home
  • About Me
  • Recipes
    • Appetizer
    • Breakfast
    • Dessert
    • Entrée
      • Beef
      • Chicken
      • Pasta
      • Pork
      • Sausage
      • Seafood
        • Cod
        • Scallops
        • Shrimp
        • Tilapia
      • Turkey
      • Vegetarian
    • Salad
    • Side Dish
      • Broccoli
      • Broccoli Rabe
      • Brussels Sprouts
      • Cabbage
      • Cauliflower
      • Green Beans
      • Peppers
      • Potatoes
      • Spinach
      • Squash
      • Tomatoes
      • Zucchini
    • Slow Cooker
    • Soup
  • Holidays
    • Halloween
    • Thanksgiving
    • Christmas
    • Super Bowl
    • Valentine’s Day
    • Saint Patrick’s Day
    • Easter
    • Fourth of July
  • Work With Me
  • FAQs
  • Products I Love
  • My Store

Peppers Stuffed with Beef & Tomatoes

January 22, 2013 by Katie 2 Comments

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.

image

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.

Printer Friendly Version

Filed Under: Beef, Entrée Tagged With: beef, dinner, peppers, stuffed peppers, tomato, weight watchers

« Chicken Pesto Bake
Mini Corn Dogs »

Comments

  1. Susan says

    January 7, 2016 at 9:45 pm

    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!

    Reply
    • Katie says

      January 26, 2016 at 2:52 pm

      I’m so glad you like the recipe. Turkey is a great swap!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Blog Search

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Tumblr
  • Twitter

Categories

  • Appetizer
  • Breakfast
  • Dessert
  • Entrée
    • Beef
    • Chicken
    • Pasta
    • Pork
    • Sausage
    • Seafood
      • Cod
      • Scallops
      • Shrimp
      • Tilapia
    • Turkey
    • Vegetarian
  • Products I Love
  • Salad
  • Sandwich
  • Side Dish
    • Broccoli
    • Broccoli Rabe
    • Brussels Sprouts
    • Cabbage
    • Cauliflower
    • Green Beans
    • Peppers
    • Potatoes
    • Spinach
    • Squash
    • Tomatoes
    • Zucchini
  • Slow Cooker
  • Soup
  • Uncategorized

Archives

Load More...
Follow on Instagram

Copyright

All writing and photography is copyright © 2011-2018 by Cookbook Meals unless otherwise indicated. All rights reserved.

Popular Tags

appetizer Asian beans beef buffalo Burger cheddar cheese chicken crock pot cucumber cuisinart griddler dessert dinner feta foodnetwork.com garlic Greek holiday italian lemon mexican mozzarella onions parmesan pasta peppers rachael ray salad sandwich sausage seafood side dish slow cooker slow cooker sundays soup spinach super bowl tomato tomatoes turkey vegetable vegetarian weight watchers zucchini

Copyright © 2019 · Tasteful theme by Restored 316