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.

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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