Stuffed Bell Peppers

I made this dish tonight and both David and I really liked it! I found this one on the blog of "One Tiny Pink Kitchen", which was originally from weight watchers. I would maybe add a couple of things, such as maybe a little bit of fresh garlic or a little bit of onion the next time I make it. I also didn't have enough Parmesan cheese so I used Mozzarella just on the top. Anyways, it was so good and it would definitely be a great dish for when you have company over!

Stuffed Bell Peppers
Yield: 4 servings
Weight Watchers Points: 4 points for a whole pepper

4 green, red or yellow peppers
1/2 lbs of lean ground beef or turkey
1 cup of cooked white rice
2 tbs. of tomato paste
1/4 cup of frozen, thawed (I omitted this item)
1/4 tsp. of thyme
1/4 tsp. of basil
1 tsp. of dried parsley
1/4 tsp. of sage or rosemary
1/4 tsp. of black pepper
1/4 tsp. salt
1/4 cup of Parmesan cheese
1/2 cup of tomato sauce.

Directions

Preheat oven to 350 degrees. Mix all ingredients together, except tomato sauce, in a bowl. Cut the peppers in half or cut the tops off. Deseed the peppers. Loosely stuff peppers with the meat mixture. Place peppers in baking dish. Pour tomato sauce over the peppers and then sprinkle with Parmesan cheese. Add water to the pan, about 1/4 the way up the pepper. Cover with foil and back for 30 minutes. Baste the peppers occasionally with the pan water. After 30 minutes, remove foil and bake another 20 minutes. Allow to sit 5 minutes before serving.