2 Medium Green Peppers, cut in half lengthwise and seeded 1 Pound Ground Round 1/3 Cup Frozen Chopped Onions 1 Clove Garlic, minced 1 (10 oz) Can Diced Tomatoes with Green Chilies 1/4 teaspoon Italian Seasoning 1/4 Cup Grated Parmesan Cheese Salt and Pepper to taste 4 oz. Shredded Cheddar Cheese, divided
Preheat oven to 350 degrees. Fill a pot half full of water and bring to a boil. Add the peppers and boil for 3-5 minutes (less if you like a firmer pepper, more if you like a softer pepper). Drain the peppers and set aside. In the same pot, brown the beef, onion and garlic. Add in the Rotel, Italian seasoning, parmesan cheese, salt and pepper. Remove from heat and stir in half of the cheddar cheese. Place the peppers into an 8x8 baking dish that has been sprayed with Pam. Divide the mixture evening between the peppers. Sprinkle the remaining cheese evenly on top of each pepper. Bake for 20-25 minutes or until the cheese is bubbly.
If you aren't watching your carbs, my WW recipe for stuffed bell peppers would be a better choice than what I can come up with reducing the fat in the recipe above since it uses Boca instead of ground beef with the addition of rice and is only 6 WWP each. They also have more fiber. Click here for my Stuffed Bell Peppers recipe. If you'd still like to make the recipe I have listed above, you could use extra lean ground beef and fat free shredded cheese and each pepper would have the following nutritional info:
Making another attempt to lose weight. Other diets I've tried: Diet Workshop, Weight Watchers, Calorie Counting, Low Fat, Slimfast, Optifast, Atkins, Kimkins and HCG injections. I also looked into having weight loss surgery done, but my insurance won't pay for all of it, so I'm trying the Roca Labs Gastric Bypass Formula in hopes that it will be my answer.