Have you tried these Weight Watchers Stuffed Peppers yet? If not, you're missing out! They're only 1 point each on the Freestyle plan. Haven't started Weight Watchers yet? Scroll down to the bottom of this post for TONS of recipes and helpful info… and don't forget to join my free group for support!
Weight Watchers Stuffed Peppers
I started my Weight Watchers journey a long time ago (my Mom did Weight Watchers when I was a kid!), but have only been doing it off and on so I've never seen great results. Until now! For the past year, I've been better about counting my points and working out. I've lost almost 70 pounds!
I love the new Freestyle program, it makes it so easy to count points and incorporate WW into a lifestyle instead of just a diet. I started doing Weight Watchers for free, then I signed up for their online membership. I don't do in person meetings (mostly because of a bad experience a few years ago when I tried!), but I've found that having online support helps me a ton.
With Weight Watchers, you get to eat the foods you love (like these delicious burgers), without compromising your weight loss. You don't even have to give up your favorite coffee drinks!
Stuffed peppers were a classic in my house when I was little. Well, before my Mom and Dad divorced. After the divorce, we lived off of Hot Pockets and Spaghetti O's, but that's another story. My Mom loved cooking and baking, and I always loved watching her! I usually just got in the way, but funny thing is, she never yelled at me for being under foot.
When I'm in the kitchen, I tell the kids to GET OUT so I don't have to worry about tripping over them, them getting burned on the stove, etc. I do let them help me cook from time to time, and this is one of those recipes where they can help without stressing me out too much.
Weight Watchers Freestyle: 5 servings, 1 point each
Weight Watchers Stuffed Peppers
Easy Weight Watchers stuffed peppers!
- 1 cup wild rice, cooked
- 2 cups broth
- 1 cup diced tomatoes with juice
- 1 cup fresh corn
- 1/2 cup beans, cooked
- 2-4 tablespoons diced jalapeno peppers
- 4-5 peppers, whole
- 1/2 cup fresh cilantro
- 1 teaspoon cumin
- Salt & Pepper, to taste
- Optional garnishes: fat free greek yogurt, salsa, fat free cheese, cilantro
- Cook wild rice according to package instructions.
- In a medium frying pan, add the broth and cover, reducing the heat to low. Cook until the broth has almost been fully absorbed, about 15 minutes.
- Stir in the tomatoes, corn, and beans. Cook until the broth is fully absorbed, about 5 additional minutes.
- Meanwhile, cut the tops off of your whole peppers and remove the insides. (Discard)
- Season the rice to taste with cilantro, cumin, salt and pepper.
- Add the diced jalapenos and stir.
- Scoop the rice-vegetable mixture into your peppers.
- If you don't want fresh peppers, you can cook them with our without the rice at 350F for 15 minutes for a softer pepper flesh.
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