Photo of Stuffed red & yellow peppers by WW

Stuffed red & yellow peppers

PersonalPoints™ per serving
Total Time
1 hr
20 min
40 min
Keep your portions in check with these tasty stuffed peppers.


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


1 medium, finely chopped


100 g, sliced

White basmati rice, dry

100 g

Vegetable stock cube(s)

¼ cube(s), 200ml stock

Tomato Purèe

1 teaspoons, level

Dried Mixed Herbs

1 teaspoons


1 teaspoons

Black pepper

1 teaspoons

Parmesan Cheese

4 tablespoons, grated

Dried Basil

1 teaspoons, level, to garnish


  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.


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