Skinny Mexican Style Stuffed Peppers

By gpawilson

Weight Watchers FreeStyle SmartPoints 2
Weight Watchers SmartPoints 5
Weight Watchers Points plus 7

Ingredients

• 5 large bell peppers, use red, orange, yellow or a combination
• 1 pound extra lean ground beef or ground turkey
• 1 cup onions, chopped
• 1 oz package Lawry’s taco seasonings or McCormick gluten-free taco seasoning
• 1 cup water
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (8 oz) tomato sauce
• 1/2 cup corn, fresh or frozen
• Ingredients for Topping: Optional
• 1/3 cup fat-free sour cream or plain yogurt
• 1/3 cup salsa
• Romaine lettuce, shredded

Preparation

Step 1

1 Preheat oven to 400 degrees. Cut off the top of 5 bell peppers about 1-inch down from top. Clean out seeds and membranes. Throw away tops. Set bell peppers aside.

2. In a large, nonstick pan, cook ground beef and onions over medium-high heat, stirring frequently, until beef is no longer pink; drain. Stir in taco seasoning mix, water, black beans, tomato sauce and corn. Bring to a boil, reduce heat to medium-low; simmer 5 minutes. Stir occasionally.

3. In an un-greased baking dish, arrange peppers. Spoon Mexican mixture evenly into each, about 1 cup filling for each. Pour 1 cup water in the bottom of baking dish. Cover dish with foil.

4. Bake 45 minutes, until peppers are tender. It might need 5 additional minutes for the peppers to be soft.