Updated on 6/29/22 with WW Personal Points
In the mood for Mexican food? This healthy Mexican Stuffed Bell Pepper recipe is delicious and it is 0 SmartPoints if you follow the Weight Watchers Blue or Purple Plans. The new WW Personal Points are now included too. This comfort food classic recipe is kicked up a notch with taco seasoning and zesty Mexican Oregano. And it’s also healthier for you since ground turkey breast replaces ground beef and white rice gets replaced with cauliflower rice.
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Rotel Mexican Lime & Cilantro Diced Tomatoes
PIN FOR LATER ⇓
Healthy Mexican Stuffed Bell Pepper Recipe
What ingredients are in this healthy Mexican Stuffed Bell Pepper recipe?
- 2 pounds of Ground Turkey Breast or Ground Chicken Breast
- 2 Cups of Grated Cauliflower Rice (You can use frozen cauliflower rice, just defrost it)
- 3 Teaspoons of Old El Paso Seasoning
- 1.5 Cups of Canned Kidney Beans (Rinsed & Drained)
- 1 Cup of Canned Corn (Drained)
- 10 Ounce Can of Rotel Mexican Lime & Cilantro Diced Tomatoes
- Small Onion, Diced
- 6 Large Bell Peppers
- 2 Teaspoons of Mexican Oregano
- Vegetable Cooking Spray
- Fresh Cilantro, Snipped
- 2 Cups of Kraft Fat Free Shredded Cheddar Cheese
How to Make Healthy Mexican Stuffed Bell Peppers:
- Preheat oven to 375 degrees. Cut tops off the bell peppers and scoop out the seeds and the membranes. Or you can halve the peppers.
- Spray a 13 x 9 baking dish with vegetable cooking spray. Place the bell peppers upright in the baking dish and spray them lightly with vegetable cooking spray. Set aside.
- Next, spray a large saute pan with nonstick cooking spray. Place over medium heat until hot.
- Dump cauliflower rice and minced onion into pan. Add in about 1/4 cup of water and cook while stirring for 10 minutes.
- Next add ground turkey breast or ground chicken breast into the cauliflower mixture and saute until browned.
- Add in beans, corn, taco seasoning and Mexican oregano. Stir and continue to cook for about 5 minutes. Stir in Rotel Diced Tomatoes.
- Using a large spoon, stuff the ground meat/rice mixture into each bell pepper.
- At this point, add in the Kraft Fat Free Shredded cheeses, you can stir 1/4 cup of cheese into each bell pepper.
- Cover and bake at 350 degrees for 20-30 minutes. When done, garnish with fresh snipped cilantro.
- This makes 6 servings. On the WW Personal Points Plan, each serving is 5 PP. However, since this dish is so full of vegetables, you earn 2 PP back since you are eating about 2 cups of vegetables with each serving. If you chose Ground Turkey Breast, Beans & Corn as 0 PP Foods, each serving will be 1 PP + you will earn back 2 PP from the vegetables. WOW!
- On the myWW Plan, each serving is 0 SmartPoints on the Blue and Purple Weight Watchers Plans. On the Green Plan, each Mexican Stuffed Bell Pepper is 4 SmartPoints.
Tips for Making Mexican Stuffed Bell Peppers:
- While you cannot freeze these, you can make prepare these Mexican Stuffed Bell Peppers up to 1 day before baking. Simply do all the steps until step 8 and then refrigerate until you need to bake them. However, before stuffing the bell peppers, make sure the meat/rice mixture has cooled.
- You can easily replace the kidney beans for: black beans, white beans, pinto beans or any other bean that you prefer. Just make sure they are canned, drained and rinsed.
- If you like Greek food, you can substitute the ground meat for cooked chicken breast, and add Greek seasonings. For the cheese, simply replaced the fat free shredded cheese with Athenos Fat Free Feta Cheese.
More Healthy Mexican recipes (Perfect for Weight Watchers Followers)
- Spicy Mexican Style Shrimp Recipe
- Weight Watchers 0 SP Mexican Layer Dip
- Skinny Chicken Fajita Romaine Wraps in a Creamy Cilantro Lime Sauce
- Instant Pot Chicken Enchilada Soup
- 2 pounds of Ground Turkey Breast or Ground Chicken Breast
- 2 Cups of Grated Cauliflower Rice (You can use frozen cauliflower rice, just defrost it)
- 3 Teaspoons of Old El Paso Seasoning
- 1.5 Cups of Canned Kidney Beans (Rinsed & Drained)
- 1 Cup of Canned Corn (Drained)
- 10 Ounce Can of Rotel Mexican Lime & Cilantro Diced Tomatoes
- Small Onion, Diced
- 6 Large Bell Peppers
- 2 Teaspoons of Mexican Oregano
- Vegetable Cooking Spray
- Fresh Cilantro, Snipped
- 2 Cups of Kraft Fat Free Shredded Cheddar Cheese
- Preheat oven to 375 degrees. Cut tops off the bell peppers and scoop out the seeds and the membranes. Or you can halve the peppers.
- Spray a 13 x 9 baking dish with vegetable cooking spray. Place the bell peppers upright in the baking dish and spray them lightly with vegetable cooking spray. Set aside.
- Next, spray a large saute pan with nonstick cooking spray. Place over medium heat until hot.
- Dump cauliflower rice and minced onion into pan. Add in about ¼ cup of water and cook while stirring for 10 minutes.
- Next add ground turkey breast or ground chicken breast into the cauliflower mixture and saute until browned.
- Add in beans, corn, taco seasoning and Mexican oregano. Stir and continue to cook for about 5 minutes. Stir in Rotel Diced Tomatoes.
- Using a large spoon, stuff the ground meat/rice mixture into each bell pepper.
- At this point, add in the Kraft Fat Free Shredded cheeses, you can stir ¼ cup of cheese into each bell pepper.
- Cover and bake at 350 degrees for 20-30 minutes. When done, garnish with fresh snipped cilantro.
- This makes 6 servings. On the WW Personal Points Plan, each serving is 5 PP. However, since this dish is so full of vegetables, you earn 2 PP back since you are eating about 2 cups of vegetables with each serving. If you chose Ground Turkey Breast, Beans & Corn as 0 PP Foods, each serving will be 1 PP + you will earn back 2 PP from the vegetables. WOW!
- On the myWW Plan, each serving is 0 SmartPoints on the Blue and Purple Weight Watchers Plans. On the Green Plan, each Mexican Stuffed Bell Pepper is 4 SmartPoints.
I hope you try this good-for-you Mexican Stuffed Bell Pepper recipe soon. Comment down below if you made it differently and if so, how?