Thursday, January 22, 2015

Recipe: Low Fat, Almost No Fat, Stuffed Peppers!


 
Hi There!
Ok, I'm working on another goal I set as a New Year's resolution!  I'm still, trying to lose weight...smile!!  I know, "me and everyone else, right?"
Well, aside from all of the other stuff I like to do, I love to cook, as you may have remembered when I shared several recipes with you during the holidays :-).  I'm a fan of Weight Watchers, so when I diet, I start counting points!
When watching my calories, I try to create foods that I know I like a whole lot, that are satisfying and that will help me stick to my plan.  The only fat in this recipe is the 7% fat from the 93% fat free ground beef!  That's it!  The plum tomatoes and tomato paste are 0 points.  The fat free cheddar cheese is 1 point.  So overall, the calories are minimal and basically one stuffed green pepper equals 4 points. That's pretty good for me because they are very filling.  You can eat two or three, get really full and still have points remaining for the rest of the day!
You don't have to be a weight watchers fan to try this recipe out.  I think it's just a really good low fat recipe that will work for any diet regimen you are on.  It's easy to prepare and takes little time to complete.  You can always modify the recipe from the way that I make it, to what you like.  Just keep an eye on the calorie count. 

Hope you try it out, enjoy and share your comments.  I would love to hear from you!  Here's the recipe...

Deb's Guilt-Free Stuffed Green Peppers
4 Whole Green Peppers (cut each in 1/2 = 8 halves)
1 1/2 pound package of ground beef
1 8 oz. package of Grated Fat Free Cheddar Cheese
1 Large can of Plum Tomatoes
1 Small can of Tomato Paste
1 tablespoon Worscestershire Sauce (gives it a kick!)
Salt and Pepper
1 tablespoon Olive Oil

1.  Preheat oven to 400 degrees.  Season ground beef with worcestershire sauce, salt and pepper and brown in skillet.  Drain grease and cut plum tomatoes in half, add tomatoes and sauce from the tomatoes to the ground beef.  Next add the tomato paste and stir mixture to work everything through.  Let this simmer for 10 minutes.  Set aside.
2.  Wash green peppers, cut in half and clean thoroughly. 
3.  In a large throw away tin roaster pan (no dishes to wash), pour olive oil in bottom of pan.  Place 8-green pepper halves, with open sides faced up, in roaster pan.
4.  Now it's time to stuff these bad boys!  Stuff each green pepper with your ground beef mixture, cover with foil and pop your pan into the oven.  Bake for 20-25 minutes.  This will soften your pepper enough to leave a little crunch.  If you want it softer, bake it 10 minutes longer.
5.  After baking time is up, take tray out and add grated cheese to the top of each green pepper.  Do not cover with foil and place back in the oven for 5-8 minutes.  This should be enough time for the cheese to melt.  After cheese melts, take peppers out of the oven and you are done...Dig in and "no worries" because there is "no guilt"!!!
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