Stuffed Peppers (Hungry Girl Recipe)
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1 cup(s) (chopped) uncooked onion(s), Chopped
1 cup(s) fat free canned refried beans
1/2 cup(s) Weight Watchers reduced fat Mexican style blend shredded cheese, 1/8 cup per half
4 Tbsp fat free sour cream
3 medium green pepper(s), Cut in half/total 4 halves, save one for topping
1/2 cup(s) canned enchilada sauce
- Preheat oven to 375
Slice 2 bell peppers in half lengthwise, remove seeds and stems. Lay pepper halves in the baking pan, cut side up.
Bake until slightly softened,16 - 18 minutes
Remove the pan, but leave oven on.
De-seed and chop the remaining pepper. Bring a skillet sprayed wth nonstick spray to med - high heat. Cook choppd bell pepper and onion until softened - 6 -8 minutes.
Transfer chopped veggies to a meduim bowl, and blot away excess moiture. Add refried beans and stir thoroghly.
Blot away excess moisture from pepper halves and evenly distribute bean mixture among them.
Top each stuffed pepper half with 1 tbsp enchilada sauce and 1 tbsp cheese.
Bake until filling is hot and cheese has melted, 5 - 7 minutes.
Remove from oven and top with 1 tbsp sour cream.
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