Wednesday, July 10, 2013

Weight Watchers Black Bean Stuffed Peppers

Weight Watchers Black Bean Stuffed Peppers
Servings: 2-4 depending on if you are serving with a side

Points Plus: 5 points per serving (each serving is 1/2 of a bell pepper and this recipe makes 4)

  • 1/2 medium sized onion, diced
  •  2 bell peppers; any color you would like
  • 1 clove garlic, minced
  • 1 tbsp. olive oil
  • 1, 15 oz can black beans, drained and rinsed
  • 1/4 cup water
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 cup sweet corn
  • 1/2 cup shredded reduced fat Mexican blend cheese
  • fresh cilantro, salsa, and fat free sour cream for serving (not added into the points plus value)

  • Directions:
    1. Preheat oven to 400°F. Cut both of your bell peppers in half and remove its "guts". Place them on a baking sheet skin side down and roast for 15 minutes, until the skins are softened and beginning to blister.
    2. Heat olive oil in a small saucepan set over medium heat. Add your onion and saute for 3 minutes, until beginning to soften and turn translucent.
    3. Add garlic and stir constantly for 30 seconds, until fragrant.
    4. Stir in your black beans along with the water.
    5. Add your corn, cumin, chili powder, paprika and salt. Stir, cover the pot, reduce the heat to low and simmer the beans for 15-20 minutes.
    6. Divide the bean mixture evenly among the four halves peppers and sprinkle with cheese.
    7. Broil for 3 minutes, until the cheese is melted and bubbling. Garnish with fresh cilantro, salsa, and sour cream if you’d like.

    No comments:

    Post a Comment


    Follow Me!