Weight Watchers Chicken and Rice Stuffed Bell Peppers
Packed with flavor and perfectly portioned, these Weight Watchers Chicken and Rice Stuffed Bell Peppers are a satisfying, healthy dinner option that's bursting with wholesome ingredients. Vibrantly colored bell peppers are stuffed with a savory filling of lean ground chicken, hearty brown rice, and a medley of tomatoes, garlic, and aromatic spices like cumin and paprika. A sprinkle of reduced-fat mozzarella cheese adds a touch of indulgence, all while keeping this dish low in calories and Weight Watchers-friendly. Ready in under an hour, this easy recipe is ideal for meal prep or a weeknight dinner, providing a delicious, nutrient-rich meal that’s as beautiful as it is nourishing. Garnish with fresh parsley for a finishing touch and watch your family or guests dig in!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Bell peppers (any color)
- 1 tablespoon Extra virgin olive oil
- 1 pound Ground chicken (lean)
- 1 cup Cooked brown rice
- 1 small Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 can (14.5 oz) Diced tomatoes (no-salt-added, drained)
- 0.5 cup Tomato sauce (low-sodium)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Paprika
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Shredded reduced-fat mozzarella cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside. Dice the tops of the peppers to use in the filling, discarding stems.
Heat olive oil in a large skillet over medium heat. Add the diced pepper tops, onion, and garlic. Sauté for 3-4 minutes until softened.
Add the ground chicken to the skillet. Cook, breaking it up with a wooden spoon, until no longer pink, about 5-7 minutes.
Stir in the cooked brown rice, diced tomatoes, tomato sauce, cumin, paprika, Italian seasoning, salt, and black pepper. Cook for 2-3 minutes to combine and heat through. Remove from heat.
Arrange the hollowed-out bell peppers in a baking dish. Spoon the chicken and rice mixture into each pepper, packing it down gently.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle the tops of the peppers with shredded mozzarella cheese. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 2381 mg | 104% | |
| Total Carbohydrate | 132.6 g | 48% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 54.1 g | ||
| Protein | 135.7 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 670 mg | 52% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4431 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
