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Bella Cooks: WW Mag’s Stuffed Bell Peppers

Posted Feb 24 2010 12:00am

One of the reasons I love my subscription to WW Magazine is that it is filled with pages of recipes, organized by difficulty level.  Plus, they offer a variety of tastes and cultures in their recipes, and they keep them in-season, which is also nice. I have never made stuffed bell peppers, and had always wanted to, so I was looking forward to making this recipe. Cooking has become a true pleasure of mine, and I wanted to make sure to do lots of things this week that made me feel good about myself and about life.  It’s all about keeping positive!

This recipe comes from the March/April 2010 issue and can be found on page 84.

WW Magazine’s Stuffed Bell Peppers

Nutrition Info: (per serving = 1 bell pepper) 232 calories, 6g fat, 385mg sodium, 27g carbs, 4g fiber, 17g protein, 4 Points.


1/2 lb ground turkey
1 cup cooked brown rice (I substituted couscous)
1 medium red onion, finely chopped
1/4 cup frozen peas (I omitted this because I don’t like peas)
1/2 cup crumbled fat-free feta cheese (I used crumbled goat cheese, because I like it better)
2 TBSP tomato paste
3-6 garlic cloves, minced (I used 6, of course)
1/2 tsp dried thyme
4 bell peppers, different colors, tops cut off
1 cup tomato puree (1/4 cup per pepper)


Preheat oven to 350. Cook rice/couscous and let cool. Chop onions and garlic.  Cut tops off bell peppers.

In a large bowl, combine turkey, couscous, onion, goat cheese, tomato paste, garlic, and thyme.

Spoon filling evenly between all 4 bell peppers.

At this point, the recipe says that you can freeze the peppers for up to 1 month.  I put two of them into a tupperware and into the freezer.  If you freeze them, you should thaw them in the fridge overnight before continuing on.

Transfer peppers into a 9×9 pan.  I used a loaf pan, because it was deeper, as my peppers were tall and I was only cooking two tonight. Pour tomato puree over peppers.

(I originally put them in a larger pan, but then came to my senses and used the loaf pan).

Add enough water so that the liquid comes up about 1/4 up the sides of the pan.

Cover with foil and bake for 35 minutes.

Uncover and bake for an additional 20-25 minutes, until peppers are tender.

Let cool for 5 minutes.

These were piping hot when they came out of the oven, and it was the perfect dinner for this cold, windy night.


These are a definite make-again.  Very easy, delicious, and filling.  Plus, you get a serving of veggies, a grain, and a lean protein in one simple meal.

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