Mexicano Stuffed Peppers
Recipe type: Dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
Here is a delicious spin on the traditional stuffed peppers. Try these spicy, bean, rice and meat filled peppers that are 0 points on the Weight Watchers Freestyle Plan.
  • 2 pounds of Ground Turkey Breast (can use Ground Chicken breast)
  • 1 Bag of Frozen Cauliflower Rice (Completely defrosted)
  • 2 Teaspoons of Old El Paso Taco Seasoning
  • ¾ cup of Kidney Beans (Red) (Rinsed and Drained)
  • ¾ cup of Canned Corn (drained)
  • 1.5 cups of Salsa (0 Point)
  • 1 Small Onion, Diced
  • 6 Large Green Peppers
  • 1 Teaspoon of Dried Cilantro
  • Vegetable Cooking Spray
  • Kraft Fat Free Shredded Cheddar Cheese (Optional)
  • Plain Fat Free Greek Yogurt (Optional)
  • 1 Teaspoon of Mexican Oregano (Optional)
  1. Spray a large pan with nonstick cooking spray. Place over medium heat until hot.
  2. Dump minced onion into pan. Cook until translucent. Add ground meat & saute.
  3. Add beans, corn, rice, taco seasoning, cilantro and Mexican oregano if using. Stir in salsa.
  4. Cut peppers in half lengthwise. Scoop out membranes.
  5. Fill a large pot with water and boil. Add peppers to boiling water for 3-4 minutes. Drain into a strainer and rinse under running cold water.
  6. Spray a large baking dish with nonstick cooking spray. When peppers are cool enough to handle, stuff up to ½ cup of meat/bean mixture into each pepper half.
  7. Cover and bake at 350 degrees for 20-30 minutes or until peppers have crisped up and meat is heated through each pepper.
  8. Top with extra salsa or 0 Point vegetables to keep at 0 Blue SmartPoints, 4 Green SmartPoints, 0 Purple SmartPoints.
Recipe by Dee Dee Does at