Stuffed Pepper Casserole Directions:
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In a large nonstick skillet over medium heat, cook the ground beef, breaking it apart with a spoon, until browned.
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Add the chopped onions and bell peppers; cook 5-7 minutes until softened.
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Stir in the garlic and cook 1 minute until fragrant.
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Add Worcestershire sauce, diced tomatoes, corn, brown rice, Italian seasoning, salt, and pepper. Stir to combine.
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Add 1 cup water, cover, and bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally, until rice is tender.
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Sprinkle mozzarella and cheddar cheeses evenly over the mixture. Cover until cheese melts, or place under broiler for a golden top if skillet is oven-safe.
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Serve warm straight from the skillet.
WW Points Calculation:
93% lean ground beef 1 lb: 4.00
Green Giant bell peppers 2: 0.00
Green Giant corn 1 cup: 2.00
Vidalia onion 1: 0.00
Spice World garlic 3 cloves: 0.00
Lea & Perrins Worcestershire sauce 1 tbsp: 0.00
Hunt’s diced tomatoes 15 oz: 0.00
Uncle Ben’s brown rice 1 cup uncooked: 6.00
McCormick Italian seasoning 1 tbsp: 0.00
Morton salt 1 tsp: 0.00
McCormick black pepper ½ tsp: 0.00
Kraft reduced-fat mozzarella ¾ cup: 3.00
Kraft reduced-fat cheddar ¾ cup: 3.00
Total Points: 18.00
Servings: 6
Points per serving: 3.00
Nutrition Information:
Calories 310
Fat 12g
Protein 28g
Carbohydrates 27g
Sugar 6g
Sodium 570mg
I'm waiting for your comments! Enjoy!
