📋 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.
Servings 10 servings
Calories 226kcal
Equipment
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 *
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:
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- To Make Ahead:Â 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.
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- To Store in fridge:Â Place leftover casserole in an airtight storage container in the refrigerator for up to 4 days.
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- To Reheat:Â 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.)
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- 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.
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- 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
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- 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.
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- Ground meat: you can use ground turkey or ground chicken to lighten it up even further and make even more WW friendly!
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- 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.
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- Spicy: use crushed red pepper flakes to spice it
Nutrition
Calories: 226kcal | Carbohydrates: 27g | Protein: 17g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 388mg | Potassium: 383mg | Fiber: 2g | Sugar: 6g | Vitamin A: 300IU | Vitamin C: 30.3mg | Calcium: 115mg | Iron: 1.8mg
