Stuffed Peppers

• 1 lb Lean Ground Beef 93%
• 1 Cup Brown Rice - Cooked
• 1 Onion chopped
• 1/2 cup frozen peas - thawed
• 1/2 cup shredded parmesan cheese
• 4 tbsp Tomato Paste
• 6 Garlic Cloves - minced
• 2 tsp fresh Thyme
• 2 tsp fresh Basil
• 8 Bell Peppers (Yellow, Green or Red) tops cut off and deseeded
• 1/2 Cup Spaghetti Sauce or Marinara

1. Preheat oven to 350 degrees
2. Using a large bowl, mix together Ground Beef, Brown Rice, Onion, Peas, Cheese, Paste, Garlic, Basil and Thyme - Mix well.
3. Spoon mixture evenly into Peppers.
4. Place upright in a baking dish.
5. Pour Marinara Sauce on top of each pepper.
6. Add water to bottom of pan so that the water covers 1/2 of the pepper.
7. Cover baking pan with foil and bake for 30 minutes, basting along the way.
8. Uncover pan and continue baking for another 20 minutes until the peppers are soft.
9. Let stand for 5 minutes before serving

Serving Size = 1
Weight Watchers Points Plus = 5

Slow Cooker Indian Butter Chicken

• 1 lb Boneless, Skinless Chicken Thighs
• 1/2 Onion
• 3 Garlic Cloves
• 7 1/2" Cardomon Pods sewn together
• 1 tsp Curry
• 1/4 tsp Cayenne Pepper
• 1 tsp Garam Masala
• 1/4 tsp Ground Ginger
• 1 (130ml) Coconut Milk
• 1 3oc Can Tomato Paste
• 1 TBSP Lemon Juice
• 3 to 4 pats of Butter

1. Use a 5 quart (20 cups) or larger crockpot. Carefully sew together the cardamom pods using a needle and thread. You can put them in a little cheese cloth bundle, instead, if you have that in the house. Put chicken in crockpot, and add onion, garlic, and all of the dry spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.
2. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice.
3. Option: Stir in plain yogurt 15 minutes before serving.

Serves 2