Since I am giving away a WW Cookbook (don't forget to enter the drawing), I thought you might like to see a recipe from it. I have made this one before and really liked it!
Veggie Stuffed Peppers
4 red bell peppers, halved and seeded
1 onion, chopped
2 garlic cloves, minced
1 (14.5 oz) can diced tomatoes
1/2 (10 oz) box frozen corn kernels, thawed
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup cooked brown rice
1. Preheat the oven to 375 degrees F. In a large pot of boiling water, cook the bell peppers until tender, about 4 minutes, then drain.
2. To prepare the filling, spray a large nonstick skillet with olive oil nonstick spray and set over medium heat. Add the onion and garlic; cook, stirring frequently, until softened, about 5 minutes. Stir in the tomatoes, corn, chili powder, salt, and pepper; bring to a boil. reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 10 minutes. Stir in the rice.
3. Stuff the filling into each bell-pepper half. Place the stuffed peppers in a shallow 2-quart casserole. Cover with foil and bake until heated through, 20-25 minutes.
Per serving (2 bell-pepper halves) 157 cal., 1 g fat, 7 g fiber, 2 pts