Peppers are bountiful here. I got three huge ones at the Farmer's Market just last week and have been waiting for a coolish day to make them. The first day of school, started out hot and extremely humid, but then dipped into the cool and breezy sixties. Perfect stuffed pepper weather.
I pulled this recipe out of the air, I just didn't have time to look up a recipe or to be disappointed that I didn't have all the ingredients for one. So, here you go. I thought they were great, but I'm a huge stuffed pepper fan (just like my dear old dad was). And at only 4 points a piece, they are a wonderfully WW friendly meal. Make them the night before and refrigerate and then just pop into the crock pot to simmer all day (or afternoon).
Savory Stuffed Peppers
1 package ground turkey breast
1/2 cup brown rice
2 TB dried onion
2 tsp Italian seasoning
2 14 ounce cans chopped tomatoes (if they have Italian seasonings in them, don't add the additional spice)
1 can French Onion Soup concentrate, divided
1/2 soup can water
6 medium peppers, tops removed and cleaned of all membrane and seeds or 3 large, cut in half and cleaned
Spray crock pot with nonstick cooking spray. Mix turkey breast, brown rice, onion, seasoning, and about 1/2 can of the soup together. Stuff loosely in each pepper or pepper half. Pour tomatoes, soup, and water over tops of peppers. Cover and refrigerate until ready to cook, if desired. If you have all day, cook on low 8-10 hours. If you only have the afternoon, cook on high for an hour and then low for 4-6 hours.
You can add whatever spices you like, add corn and black beans to the stuffing and top with Mexican style tomatoes (with roasted jalapenos or chiles), top with your favorite cheese before serving. Stretch the meat with bread crumbs, use vegetarian crumbles, whatever you like. If you change the recipe, the Points value may go up or down.
I hope you enjoy!