Sunday, August 29, 2010

Chicken and White Bean Stuffed Peppers

Despite all the chopping, this is incredibly easy. This dish is absolutely guilt free too, which is always a plus in my book! Wes, my loyal taste tester, and I were thinking this would be great next time with some diced jalapenos added to filling. -Allison Y.

Chicken & White Bean Stuffed Peppers
Adapted from
Gina's Weight Watcher Recipes

2 tablespoons extra virgin olive oil, 1 yellow onion (chopped), 4 cloves garlic (chopped), 1 small red bell pepper (chopped). 1/4 cup parsley (chopped), 5 bell peppers, green or red, 3 cups cooked shredded chicken, 1 teaspoon cumin, 1 teaspoon salt, 1 can white kidney beans (drained), 1/2 cup shredded cheddar

Directions: Heat oil on medium heat in a medium-sized pan. Add chopped onions, garlic, parsley and red pepper. Saute for 1 to 2 minutes, until tender. Add chicken and season with salt and cumin. You may adjust these spices to your taste. Add beans and 1 cup of water. Simmer for about 10 minutes, until the liquid reduces.

Meanwhile, preheat oven to 350 degrees. Cut tops off peppers in half. Remove seeds and stem creating several "bowls." Place peppers in an medium-sized baking dish. Fill each pepper with chicken and bean mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tightly with aluminum foil. Bake 30 minutes at 350°. Remove foil, top with cheese, and bake uncovered another 5 minutes or until cheese is melted.

If you're looking for other healthy options, you may want to try Stuffed Chicken Cordon Bleu, Sassy Tortilla Stew, or Gorgonzola Burgers with Cucumber-Yogurt Sauce.

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