Stuffed Green Pepper Casserole (WW friendly)

If you love green peppers, you will love this WW Stuffed Green Pepper Casserole! This healthy dinner is a simple and delicious unstuffed pepper casserole, made with instant rice, lean ground beef, and smothered in gooey cheese (low-fat). It's easy to make, requires no stuffing, and is so much easier than traditional stuffed peppers!

This healthy stuffed green pepper casserole is a healthy comfort food that's popular during the colder weather, but it's great for any time of the year. It's also an ideal make-ahead meal that can be frozen for a quick and easy weeknight family dinner.

🥘Ingredient Notes

For this easy oven baked stuffed pepper casserole recipe, you'll need:

• Instant brown rice. I use instant brown rice because it's quicker.
• Ground beef. I use extra lean ground beef to keep this recipe lighter and ww friendly.
• Ketchup. The ketchup adds a lot of flavor to this casserole (I also use it in my Cabbage Rolls).
• Sharp cheddar cheese. I use low-fat cheddar cheese.

*See recipe card for full list of ingredients and quantities

📖 Variations & Substitutions

• Rice: You can use any type of rice you prefer (white rice, cauliflower rice, basmati rice etc) but I use brown instant rice, as it's faster and healthier
• Cheese: I use low-fat sharp/old cheese which reduces the fat and calories and makes no difference in taste. You could also use non-fat cheese.
• Ground meat: you can use lean ground turkey or ground chicken to lighten it up even further and make even more WW friendly!
• Peppers: Use red, orange, or yellow large bell peppers instead of green bell peppers if you truly have a die-hard hater on your hands.
• Spicy: use crushed red pepper flakes to spice it up!

🔪How to Make Weight Watchers Stuffed Pepper Casserole

1. Step 1: Brown meat and onion, over medium-high heat, in a large skillet, pot or dutch oven, then drain.

2. Step 2: Boil chopped green peppers in water until soft (10-15 minutes). Drain. You could also cook them for about 5 minutes in the microwave. Cook rice in a separate pot. * I use brown instant rice to make it quicker.

3. Step 3: Mix cooked rice, green pepper, ground beef, and remaining ingredients (except cheese) together and pour into a prepared baking dish (dutch oven or oven-safe casserole dish).

4. Step 4: Top with shredded cheese.

5. Step 5: Bake at 350 degrees F/176 degrees C for 12-15 minutes or until cheese is melted. Then turn it up to 500 degrees F and broil for 1-2 minutes until cheese is lightly brown and bubbly. Serve hot . *If you use low-fat cheese, be sure to keep a close eye on it because it burns more quickly than regular cheddar cheese.

🌡️Storage

To store this Cheesy Stuffed Green Pepper Casserole:

• To Make Ahead: Simply make the entire dish in advance, cool it for 15 minutes, then cover it in aluminum foil or plastic wrap (I use Glad press n' seal) and refrigerate or freeze.
• To Store in fridge: Place leftover casserole in an airtight storage container in the refrigerator for up to 4 days.
• To Reheat: You can reheat the casserole in a moderate oven (325- 350 degrees F/165- 175 C) until warmed through (20-30 minutes). You can also rewarm this casserole in the microwave until warmed through (this is what I usually do.)
• To Freeze: Store leftovers in an airtight container in the freezer for up to 3 months. *I do not recommend freezing it if you are using cauliflower rice, as it does not freeze well.

👪 Serving Size

This stuffed pepper casserole recipe makes 10 servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.

🔢WW Points

This Weight Watchers stuffed pepper casserole is 6 WW points. Make it even more WW friendly and low-carb carb you can use Cauliflower Rice. Replace the rice with cauliflower rice. If you're looking for weight watchers casserole recipes, you'll love the delicious flavors in this one!

❔Recipe FAQ's

More Weight Watchers Casseroles

📋 WW Stuffed Green Pepper Casserole Recipe

This simple, delicious healthy and gluten-free Weight Watchers friendly Stuffed green pepper casserole is made with instant brown rice, lean ground beef is smothered in gooey melted cheese (low-fat)! It's also easy to make, requires no stuffing and can be made ahead and frozen for a quick weeknight meal.

5 from 1 vote

Print Recipe Pin Save Recipe Save Recipe Rate

Course: dinner, Main Course

Cuisine: North American

Special Diet: Gluten-free

Servings: 10 servings

Calories: 226kcal

Author: Terri Gilson

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Cook ModePrevent your screen from going dark

Add to Shopping ListGo to Shopping List

Equipment

• ▢
  Dutch oven

Ingredients

• ▢ 4 cups cooked instant brown rice * I use Minute Rice
• ▢ 1 -lb extra lean ground beef
• ▢ 3-4 large green peppers , diced
• ▢ ½ cup diced onion
• ▢ 1 -29 oz can diced tomatoes , drained
• ▢ 1 -14 oz can corn , drained
• ▢ 1 cup ketchup
• ▢ 1 -10 oz can mushrooms
• ▢ ½ teaspoon minced garlic
• ▢ 2 cups low-fat shredded cheddar sharp cheese *

US Customary - Metric

Get Recipe Ingredients

Instructions

• Brown meat and onion, over medium-high heat, in a large skillet, pot or dutch oven, then drain.
  1 -lb extra lean ground beef, ½ cup diced onion
• Boil chopped green peppers in water until soft (10-15 minutes). Drain. You could also cook them for about 5 minutes in the microwave. Cook rice in separate pot. * I use brown minute rice to make it quicker.
  3-4 large green peppers, 4 cups cooked instant brown rice
• Mix cooked rice, green pepper, ground beef and remaining ingredients (except cheese) together and pour into prepared baking dish (dutch oven or oven safe casserole dish).
  1 -29 oz can diced tomatoes, 1 -14 oz can corn, 1 cup ketchup, 1 -10 oz can mushrooms, ½ teaspoon minced garlic
• Top with shredded cheese. Bake at 350 for 12-15 minutes or until cheese is melted.
  2 cups low-fat shredded cheddar sharp cheese
• Then turn it up to 500 degrees F and broil for 1-2 minutes until cheese is lightly brown and bubbly. Serve hot.

Notes

*If you use low-fat cheese, be sure to keep a close eye on it because it burns more quickly than regular cheddar cheese.

Storage:

• • To Make Ahead: Simply make the entire dish in advance, cool it for 15 minutes, then cover it in aluminum foil or plastic wrap (I use Glad press n' seal) and refrigerate or freeze.

• • To Store in fridge: Place leftover casserole in an airtight storage container in the refrigerator for up to 4 days.

• • To Reheat: You can reheat the casserole in a moderate oven (325- 350 degrees F/165- 175 C) until warmed through (20-30 minutes). You can also rewarm this casserole in the microwave until warmed through (this is what I usually do.)

• • To Freeze: Store leftovers in an airtight container in the freezer for up to 3 months. *I do not recommend freezing it if you are using cauliflower rice, as it does not freeze well.

 

Variations & Substitutions:

• • Rice: You can use any type of rice you prefer (white rice, cauliflower rice, basmati rice etc) but I use brown instant rice, as it's faster and healthier

• • Cheese: I use low-fat sharp/old cheese which reduces the fat and calories and makes no difference in taste. You could also use non-fat cheese.

• • Ground meat: you can use ground turkey or ground chicken to lighten it up even further and make even more WW friendly!

• • Peppers: Use red, orange, or yellow large bell peppers instead of green bell peppers if you truly have a die-hard hater on your hands.

• • Spicy: use crushed red pepper flakes to spice it

 

Nutrition

Calories: 226kcal (11%) | Carbohydrates: 27g (9%) | Protein: 17g (34%) | Fat: 4g (6%) | Saturated Fat: 2g (13%) | Cholesterol: 32mg (11%) | Sodium: 388mg (17%) | Potassium: 383mg (11%) | Fiber: 2g (8%) | Sugar: 6g (7%) | Vitamin A: 300IU (6%) | Vitamin C: 30.3mg (37%) | Calcium: 115mg (12%) | Iron: 1.8mg (10%)

Did you make this recipe? Please leave a star rating and review below!

Rate this Recipe