WW-Friendly Asian Stuffed Green Peppers

Servings: 4
Estimated WW Points: 2 Points per serving
Exact Points can vary depending on the ground meat and sauce brands you use.

Ingredients

For the Stuffed Peppers

• 4 large green bell peppers
• 1 lb 99% lean ground turkey or chicken
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp reduced-sodium soy sauce
• 1 tsp sesame oil
• 1 tsp cornstarch
• ¼ tsp black pepper
• Nonstick cooking spray

For the Savory Sauce

• ¼ cup reduced-sodium soy sauce
• ½ cup chicken broth
• 1 tbsp rice vinegar
• 1 tbsp zero-calorie brown sugar substitute
• 1 tsp oyster sauce
• 1 tsp cornstarch
• ½ tsp garlic powder
• ¼ tsp red pepper flakes, optional

Instructions

1. Cut the green peppers into large 2–3 inch sections and remove the seeds and membranes.
2. In a mixing bowl, combine the ground turkey, green onions, garlic, ginger, soy sauce, sesame oil, cornstarch, and black pepper.
3. Mix until the filling becomes slightly sticky and holds together well.
4. Stuff each pepper section generously with the meat mixture, pressing it firmly inside so it doesn’t fall out during cooking.
5. Spray a large skillet with nonstick cooking spray and heat over medium-high heat.
6. Place the stuffed peppers in the skillet, meat-side down first, and cook for about 3–4 minutes, until the filling is browned.
7. Turn the peppers carefully and cook for another 3 minutes, allowing the outside of the peppers to blister and soften slightly.
8. In a small bowl, whisk together the soy sauce, chicken broth, rice vinegar, brown sugar substitute, oyster sauce, cornstarch, garlic powder, and red pepper flakes.
9. Pour the sauce into the skillet around the peppers.
10. Reduce the heat to medium-low, cover, and simmer for 7–9 minutes, until the meat is fully cooked and the peppers are tender but still holding their shape.
11. Remove the lid and let the sauce simmer for another 2–3 minutes, spooning it over the peppers as it thickens.
12. Serve hot with plenty of the glossy sauce spooned over the top.

Nutrition Facts

Per serving, approximately:

• Calories: 205
• Protein: 28g
• Carbohydrates: 12g
• Fat: 5g
• Saturated Fat: 1g
• Fiber: 3g
• Sugar: 5g
• Sodium: 610mg

Estimated WW Points: 2 per serving

I like leaving the pepper pieces pretty chunky for this because they hold the filling much better and stay juicy instead of collapsing in the pan. I also sear the meat side first before adding the sauce — that little bit of browning gives the filling way more flavor and helps everything stay together while it simmers.