Quick and Easy Very Veggie Stuffed Peppers, 2-4 Weight Watchers FP

This entrée is oh so worthy of what I want for myself.  Full of a rainbow of vegetables, it has nutrients and fiber galore along with a healthy amount of lean protein with ground turkey and peas.  The brown rice is a whole food and clean carbohydrate.  Goat cheese is clean too and a yummy source of protein and fat.  This recipe and its quick easy hacks make it easy to choose worthiness for myself.  

Veggies have a starring role in these stuffed peppers.  I can't believe I didn't think I liked peppers for my first couple of decades! 
The quick comes from 2 things:
1. Using mostly frozen veggies that are already washed and chopped 
2. Microwaving the frozen veggies and peppers about half way to save oven time.  If you don't need the extra time, you can bake them for 1 hour at 350.

​Adding an abundance of vegetables to recipes is a great way to add nutrients and make them satisfying and filling.

6 large peppers, yellow, red, orange
1 ½ pounds ground turkey, 99% fat-free
6 garlic cloves minced
1 large onion chopped
1 bag spinach, frozen, chopped
1 bag peas and carrots, frozen
1 bag, broccoli, baby florets, frozen
1 bag cauliflower rice, frozen
1/2 cup corn, frozen
1 bag brown rice, frozen
    salt to taste
2t pepper
½ t red pepper

Optional 2 tablespoons shredded fat free cheddar cheese= 1 point  
OR 2 tablespoons 2% reduced fat shredded cheddar = 2 points

Salsa for serving optional, I love to add this and it is 0 points.
​

1. While prepping peppers and filling mixture, heat each bag of frozen veggies and rice about 2-3 minutes.
2. Wash and cut peppers in half, remove stems and seeds.
3. Microwave peppers for about 10-12 minutes to soften.
4. Preheat oven to 350 degrees.

Filling

1. Brown ground turkey, chopped onion and minced garlic
2. Drain fat
3. On medium heat, add frozen vegetables (partially warmed from microwave) and rice, one at a time, mixing as you go
4. Heat through so all veggies are warm and al dente
5. Add salt and pepper and stir
6. ​​Place peppers in a baking dish, hollowed side up
7. Fill each pepper with filling mixture, there will be extra to serve on the side.
8. If desired top with cheese
9. Bake for 20-25 minutes at 350 

Serve with Salsa if you want to spice it up! 
​
Serves 6 with one pepper each (2 points for 2 halves and 1/6 of filling without cheese)
OR  12 with 1/2 a pepper each (1 point for 1 half pepper and 1/12 of filling without cheese).  

Quick Hints

• Buy garlic cloves already peeled, sold in jars in produce section.  Using a mini-chopper, chop them all at once, and then store about 1-2 Tablespoons in snack size plastic zipper lock bags in the freezer. Just take them out when you are ready to cook; they defrost in a few minutes.  
• Using frozen veggies and brown rice, saves tons of prep time!