If you enjoy green peppers, you’ll love this WW Stuffed Green Pepper Casserole. This lighter unstuffed pepper casserole combines instant brown rice, lean ground beef, diced green peppers and a flavorful sauce, then finishes with melted low‑fat sharp cheddar. It’s simple to prepare, requires no stuffing, and is much easier than traditional stuffed peppers.
This comforting, healthy casserole is perfect for chilly evenings but works well year-round. It makes a great make-ahead meal and freezes nicely for quick weeknight dinners.
🍒 Reader Review
“We tried this the other night and found it healthy and delicious. Simple to make, which is a big plus for us — more time for other activities!” ⭐⭐⭐⭐⭐
Why You’ll Love This Healthy Stuffed Pepper Casserole Recipe
- No stuffing required — all the flavors of stuffed peppers combined in an easy casserole.
- Cheesy and satisfying — topped with melted low‑fat cheddar.
- Make-ahead friendly — assemble ahead of time or freeze for later.
- Healthy ingredients — uses lean ground beef (or swap turkey), rice and peppers.
🥘 Ingredient Notes
Key ingredients for this baked stuffed pepper casserole:
- Instant brown rice — quick and convenient; you can substitute any cooked rice.
- Extra-lean ground beef — keeps the dish lighter; ground turkey or chicken work well too.
- Ketchup — adds sweet‑tangy flavor; you can substitute marinara or a mix of tomato paste, vinegar and a pinch of sugar.
- Low‑fat sharp cheddar — gives a melty, flavorful topping with fewer calories.
*See recipe card for full ingredient quantities.
📖 Variations & Substitutions
- Rice: Use white, basmati, jasmine, or cauliflower rice to lower carbs.
- Cheese: Swap to non‑fat or full‑fat cheese depending on preference; low‑fat melts well but browns faster.
- Ground meat: Ground turkey or chicken are lean, tasty alternatives.
- Peppers: Substitute red, orange or yellow bell peppers for a sweeter flavor and brighter color.
- Heat: Add crushed red pepper flakes or a dash of hot sauce for spice.
🔪 How to Make Weight Watchers Stuffed Pepper Casserole
- Step 1: In a large skillet or Dutch oven, brown the extra‑lean ground beef with diced onion over medium‑high heat. Drain any excess fat.
- Step 2: Chop the green peppers and cook them until tender. You can boil them 10–15 minutes and drain, or microwave for about 5 minutes. Meanwhile, cook the rice according to package directions (instant brown rice speeds things up).
- Step 3: In a large bowl, combine cooked rice, tender peppers, browned beef, drained diced tomatoes, drained corn, mushrooms, ketchup and minced garlic. Stir until evenly mixed and transfer to a prepared oven‑safe casserole dish or Dutch oven.
- Step 4: Sprinkle the top with shredded low‑fat sharp cheddar.
- Step 5: Bake at 350°F (176°C) for 12–15 minutes or until the cheese is melted. For a browned, bubbly top, broil 1–2 minutes at high heat (watch closely, especially with low‑fat cheese, which can burn quickly). Serve hot.
🌡️ Storage
Storage and reheating tips:
- Make ahead: Allow the casserole to cool 15 minutes, then cover and refrigerate or freeze.
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in a 325–350°F (165–175°C) oven for 20–30 minutes, or reheat in the microwave until heated through.
- Freeze: Freeze in airtight containers for up to 3 months. (Cauliflower rice does not freeze as well, so avoid freezing if you used it.)
👪 Serving Size
This recipe yields about 10 servings. You can easily scale the ingredients up or down to suit your needs.
🔢 WW Points
This Weight Watchers–friendly casserole is calculated at 6 WW points per serving. To reduce points and carbs, substitute cauliflower rice for the rice.
🍲 Dutch Ovens
About the casserole dish shown: A Dutch oven is ideal for this recipe because it browns well on the stovetop and goes straight into the oven for an easy one‑pot finish. They retain heat and are durable; if you choose an enameled colored model, handle with care to avoid chipping the coating.
❔ Recipe FAQs
Yes. Boiling or microwaving the peppers first ensures they are tender in the finished casserole.
Substitute marinara sauce or mix tomato paste with a splash of vinegar and a pinch of sugar for a similar sweet‑tangy flavor.
If you want a healthy, easy, and Weight Watchers–friendly stuffed pepper casserole, this recipe is a great choice. Try it as written or adapt it with your preferred rice, meat, or cheese.
More Weight Watchers Casseroles
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Healthy Pizza Casserole Recipe
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Healthy Million Dollar Spaghetti Casserole
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Easy Slow Cooker Cowboy Casserole
If your family loved this dish, please leave a comment or rating in the recipe card and share photos — it really helps recipe creators.
📋 WW Stuffed Green Pepper Casserole Recipe
Print Recipe
Equipment
-
Dutch oven or oven‑safe casserole dish
Ingredients
- 4 cups cooked instant brown rice
- 1 lb extra‑lean ground beef
- 3–4 large green peppers, diced
- 1/2 cup diced onion
- 1 – 29 oz can diced tomatoes, drained
- 1 – 14 oz can corn, drained
- 1 cup ketchup
- 1 – 10 oz can mushrooms, drained
- 1/2 teaspoon minced garlic
- 2 cups low‑fat shredded sharp cheddar cheese
Instructions
- 1. Brown the ground beef with diced onion over medium‑high heat in a large skillet or Dutch oven. Drain.
- 2. Cook the chopped green peppers until tender (boil 10–15 minutes and drain, or microwave about 5 minutes). Cook the rice separately according to package directions.
- 3. In a large bowl, combine cooked rice, peppers, browned beef, drained tomatoes, corn, mushrooms, ketchup and minced garlic. Mix well and transfer to a prepared baking dish.
- 4. Top with shredded cheese and bake at 350°F for 12–15 minutes or until cheese is melted.
- 5. Optional: broil 1–2 minutes at high heat until cheese is lightly browned and bubbly. Serve hot.
Notes
*Low‑fat cheese browns faster than full‑fat cheese, so watch it closely under the broiler.
Storage
- Make ahead: Cool 15 minutes, cover and refrigerate or freeze.
- Fridge: Store up to 4 days in an airtight container.
- Reheat: Warm in a 325–350°F oven for 20–30 minutes or microwave until heated through.
- Freeze: Freeze up to 3 months in airtight containers. (Avoid freezing if using cauliflower rice.)
Variations & Substitutions
- Use any cooked rice you prefer or cauliflower rice for a low‑carb option.
- Swap ground beef for lean ground turkey or chicken.
- Choose different bell pepper colors for sweetness and color.
- Add crushed red pepper for heat.
Nutrition
Carbohydrates: 27 g |
Protein: 17 g |
Fat: 4 g
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