recipe,
I can take no credit for cooking this recipe but all the credit for devouring it!! My sister's friend had my sister, husband an I all over for dinner. I said I would go if he could make a Weight Watchers recipe. I saved most of my points to have a glass of his delicious home brow. He made this Italian-Style Stuffed Peppers recipe from Weight Watchers and it was delicious.
The peppers had great flavor and the Italian sausage gave it a nice kick. I was pretty satisfied with this meal when it was paired with broccoli.
Ingredients
- 1/3 cup(s) uncooked white rice, seasoned with tomato and herb 1 1/2 cup(s) canned tomato juice, or vegetable juice
- 2 Tbsp grated Parmesan cheese 1/2 tsp table salt 1/4 tsp black pepper, freshly ground
- 6 small sweet red pepper(s)
- 7 serving(s) SHADY BROOK LEAN Italian Turkey Sausage (SWEET) (per 1-link serving) (COOKED)
Instructions
Use 1 full package of Turkey Sausage (Can use 1/2 Sweet/ 1/2 Hot, if preferred.) Remove sausage from casings. Spray a large non-stick skillet with cooking spray. Heat over Med. -High heat. Break up the turkey sausage and cook, stirring occasionally, until browned. Remove to a bowl to cool. Cook the rice according to the package directions, omitting the butter or the vegetable oil. Let cool about 10 minutes. Meanwhile, with a sharp knife, slice off the top inch of each bell pepper and remove and discard the seeds; set the peppers aside. Combine the cooked rice, cooked turkey sausage, 1⁄4 cup of the vegetable juice, the Parmesan, salt, and ground pepper in a medium bowl. Spoon the rice mixture evenly into the peppers. Place the peppers in a 3-quart saucepan; pour the remaining 1 1⁄/4 cups vegetable juice around the peppers and set the pan over medium-high heat. Bring the juice to a boil; reduce the heat, cover, and simmer until the peppers are tender and the sausage is cooked through, abut 30 minutes. Serve the peppers with the sauce. Yields one pepper per serving.
One stuffed pepper is 7 points!!
Calories: 250, Fat: 8, Carbs, 35, Fiber 3, Protein 8
Foodie Friday: Stuffed Peppers
I can take no credit for cooking this recipe but all the credit for devouring it!! My sister's friend had my sister, husband an I all over for dinner. I said I would go if he could make a Weight Watchers recipe. I saved most of my points to have a glass of his delicious home brow. He made this Italian-Style Stuffed Peppers recipe from Weight Watchers and it was delicious.The peppers had great flavor and the Italian sausage gave it a nice kick. I was pretty satisfied with this meal when it was paired with broccoli.
Ingredients
- 1/3 cup(s) uncooked white rice, seasoned with tomato and herb 1 1/2 cup(s) canned tomato juice, or vegetable juice
- 2 Tbsp grated Parmesan cheese 1/2 tsp table salt 1/4 tsp black pepper, freshly ground
- 6 small sweet red pepper(s)
- 7 serving(s) SHADY BROOK LEAN Italian Turkey Sausage (SWEET) (per 1-link serving) (COOKED)
Instructions
Use 1 full package of Turkey Sausage (Can use 1/2 Sweet/ 1/2 Hot, if preferred.) Remove sausage from casings. Spray a large non-stick skillet with cooking spray. Heat over Med. -High heat. Break up the turkey sausage and cook, stirring occasionally, until browned. Remove to a bowl to cool. Cook the rice according to the package directions, omitting the butter or the vegetable oil. Let cool about 10 minutes. Meanwhile, with a sharp knife, slice off the top inch of each bell pepper and remove and discard the seeds; set the peppers aside. Combine the cooked rice, cooked turkey sausage, 1⁄4 cup of the vegetable juice, the Parmesan, salt, and ground pepper in a medium bowl. Spoon the rice mixture evenly into the peppers. Place the peppers in a 3-quart saucepan; pour the remaining 1 1⁄/4 cups vegetable juice around the peppers and set the pan over medium-high heat. Bring the juice to a boil; reduce the heat, cover, and simmer until the peppers are tender and the sausage is cooked through, abut 30 minutes. Serve the peppers with the sauce. Yields one pepper per serving.
One stuffed pepper is 7 points!!
Calories: 250, Fat: 8, Carbs, 35, Fiber 3, Protein 8
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