- 4 large bell peppers, halved and seeds removed
- 1 lb lean ground turkey or chicken
- 1 cup cooked quinoa or brown rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 cup shredded reduced-fat cheddar cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
- Salsa or low-fat Greek yogurt for serving (optional)
- Preheat the oven to 375°F (190°C).
- Place the bell pepper halves in a baking dish and set aside.
- In a skillet over medium heat, cook the ground turkey or chicken until browned. Drain any excess fat.
- In a large mixing bowl, combine the cooked quinoa or brown rice, black beans, corn, diced tomatoes, shredded cheddar cheese, ground cumin, chili powder, garlic powder, salt, and black pepper. Add the cooked ground turkey or chicken and mix well.
- Spoon the mixture evenly into the bell pepper halves, pressing it down slightly.
- Bake in the preheated oven for about 25-30 minutes or until the peppers are tender.
- If desired, sprinkle additional shredded cheese on top during the last 5 minutes of baking.
- Garnish with fresh cilantro if desired.
- Serve the Cheesy Stuffed Peppers with salsa or low-fat Greek yogurt if desired.
- Enjoy your Weight Watchers Cheesy Stuffed Peppers!
WW Points ( per Serving):
The points can vary based on ingredients and portion sizes. For a typical serving size (1 stuffed pepper half), it’s 4 WW points