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Photo of Stuffed red & yellow peppers by WW

Stuffed red & yellow peppers

8
8
8
SmartPoints® value per serving
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Easy
Keep your portions in check with these tasty stuffed peppers.

Ingredients

Red pepper(s)

2 medium, tops cut off and deseeded

Yellow Pepper

2 medium, tops cut off and deseeded

Calorie controlled cooking spray

4 spray(s)

Beef mince, raw

200 g, (lean)

Spring Onions

4 medium, trimmed and chopped

Courgette

1 medium, finely chopped

Mushrooms

100 g, sliced

Tilda Basmati Rice

100 g, dry, (or similar brand)

Vegetable stock cube(s)

¼ cube(s), 200ml stock

Tomato Purèe

1 teaspoons, level

Dried Mixed Herbs

1 teaspoons

Salt

1 teaspoons

Black pepper

1 teaspoons

Parmesan Cheese

4 tablespoons, grated

Dried Basil

1 teaspoons, level, to garnish

Instructions

  1. Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5.
  2. Arrange the peppers in a baking dish.
  3. Mist a large saucepan with cooking spray. Add the minced beef and cook over a high heat until browned. Add the spring onions, courgette and mushrooms. Fry gently for 2 minutes.
  4. Stir in the rice, 200ml stock, herbs and tomato puree. Cook gently until the rice is tender and the stock has been absorbed – about 15 minutes. Add extra stock or water if needed. Remove from the heat. Season.
  5. Spoon the rice mixture into the peppers and sprinkle the Parmesan cheese over them. Bake for 15-20 minutes. Serve, garnished with basil on a bed of ZeroPoint green salad.

Notes

For a vegetarian version, use Quorn mince instead of beef. Just remember to check the SmartPoints!

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