Stuffed Pepper Casserole
This Stuffed Pepper Casserole is my new go-to for comfort food!
It’s delicious and filling. It’s also great for meal prep.
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Each serving is approximately 2 cups.
If you like stuffed peppers you’re going to love this. It’s quicker and easier than traditional stuffed peppers, but still has all of the flavor.
I used one green pepper and one red pepper. Feel free to use whichever peppers you prefer.
Unlike the Stuffed Pepper Soup that I made, this Stuffed Pepper Casserole is made with lean ground beef.
The Stuffed Pepper Soup is made with ground turkey. If you want to make this recipe even lower in points you could use ground turkey.
Long grain white rice is the rice I used. The rice is very important in this recipe, it helps absorb a lot of the liquid.
When you first add all of the ingredients to the pot you might think it looks like soup. The rice is going to absorb that liquid.
I used reduced fat Mexican cheese to keep this stuffed pepper casserole low in points.
Sometimes I have a hard time finding reduced fat cheddar cheese. That’s why I use the Mexican cheese in a lot of my recipes.
Reduced-fat cheddar cheese would also work great in this recipe, just make sure to doublecheck the points if you use it.
This is also a great recipe for meal prep! With 6 large servings I always have some leftover.
Stuffed Pepper Casserole
Ingredients
- 1 lb. 95% lean ground beef
- 1 red pepper
- 1 green pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 15 oz. petite diced tomatoes
- 8 oz. tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup long grain white rice
- 1 cup reduced-fat Mexican cheese, shredded
Instructions
- Brown ground beef in a Dutch oven or pot. Add the onion and peppers. Cook 5 minutes then add the garlic and cook 1 more minute.
- Add the beef broth, petite diced tomatoes, tomato sauce and Worcestershire sauce. Add the Italian seasoning and bring to a simmer.
- Stir in the rice and cover. Simmer for 20 minutes (stirring occasionally) or until the rice is cooked and the liquid is absorbed.
- Sprinkle the cheese on top. Put lid back on until it melts. Enjoy!
Notes
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
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Could you use cauliflower rice instead?
I haven’t tried it but I don’t see why not. I would probably reduce the beef broth to 1 cup since the cauliflower rice won’t absorb the liquid like regular rice does.
I make WW recipes all the time but am counting calories, fat, carbs, protein. fiber, sodium and sugar. Do you have the nutritional values for this recipe?
Yes, I added it to the bottom of the recipe card. 🙂