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What I Ate Wednesday - Weight Watchers Stuffed Peppers

This title is technically misleading but nonetheless, you'll get the idea.

Recently, I've been having some medical issues. My hormones are all out of whack and my weight is fluctuating as much as 10 pounds a week. It's truly just awesome. Some days my clothes fit, other days I can't find anything that will button. Good news is that I think we've found out how to get them under control and I hope to be wearing my favorite jeans without Spanx (or really anything without Spanx) soon. Fingers crossed!

Either way, I'm trying to watch what I eat ESPECIALLY since I just bought a cute little bikini for summer time! Time to get it together folks!

Today, I wanted to share the recipe I will be making for dinner tonight for me and Coach. I truly love Weight Watchers. My old boss introduced me to Weight Watchers about a year ago, saying that once you get in the hang of buying and cooking, it's incredibly easy and will stick with you. She was so right. Enjoy!

Stuffed Peppers with Mediterranean-Spiced Quinoa - 7WW Points Plus

Stuffed Peppers with Mediterranean Spiced Quinoa

Ingredients

Instructions

  • Preheat oven to 375ºF. Coat a foil-lined baking sheet with cooking spray.
  • Heat oil in a medium-sized saucepan over medium heat. When hot, add onion and kosher salt; cook, stirring occasionally until onion softens, about 5 to 7 minutes. Add garlic to pan; cook, stirring, 30 seconds more. Add tomatoes and their liquid, quinoa, water and table salt to pan; stir well to combine. Increase heat to high and bring to a boil; reduce heat to low and simmer, covered, until quinoa is tender, about 15 minutes.
  • Meanwhile, slice top off each pepper and remove core, ribs and seeds; reserve tops for another use. Make a thin slice across bottom of each pepper so it sits flat; place on prepared baking sheet.
  • When quinoa is done cooking, stir in olives, chickpeas and pesto.
  • Spoon about 1 cup quinoa mixture into each pepper; bake, uncovered, 25 minutes. Remove from oven and sprinkle each with 4 teaspoons feta; return to oven and continue cooking until feta is slightly melted, about 5 minutes more. Yield 1 stuffed pepper per serving.
Recipe found here: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=220451

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