These stuffed peppers are 16 W/W points for 6 six peppers. Or 2.6 points each. 16 points total and then divide by 6 peppers. Notes you could omit the olive oil and shave nine points off the recipe!
Instructions
6 large, cleaned bell peppers for bowl to hold filling. Chop the base of the tops for veggie mixture. (Excluding stem and seeds….)1 tbsp olive oil.
Two green onions chopped – whites only. (Chop green part for garnish)
4 – 5 minced cloves of garlic… because I love it
Salt.
Pepper.
Once cooked remove from pan.
Clean out same pan for second step.
Sauté bell pepper chopped tops.
1 tbsp olive oil
Chopped Yellow squash
Chopped Zucchini
Chopped Mushrooms
Salt
Pepper
Once cooked, add the veggie mix together. Fill bell pepper bowls.
Bake at 350 degrees for 25 minutes
Remove from oven and Sprinkle with 4 tbsp shredded cheese
Bake for 15 more minutes.
Garnish with green onions
Before serving- hold mixture in place and turn bell peppers upside down to drain any extra liquid that may have gathered at the bottom of the bell pepper.
Top with 1 tbsp. low fat Greek yogurt and additional green onions.