I made Chicken stuffed peppers. One of our favorite meals! The stuffing can also be served as a casserole with veggies/salad on the side, or used as a filling for cabbage rolls. It's so yummy!
Prep time: 10 mins
Cook time: 30 mins
Servings: 8
Points plus value: 12
| 2 tbsp olive oil 1 onion diced 4 cloves garlic, minced 1 pound extra lean ground chicken 1 dry cup minute rice 1 can low sodium chicken broth 1 cup crushed tomatoes 1/2 tsp garlic powder 1 tsp chili powder (or more/less to taste) 1/2 tsp table salt 1/2 tsp black pepper 1 tsp dried parsley flakes 3/4 cup of shredded skin milk mozzarella cheese (6 servings by weight) divided 1/2 & 1/4 cup 4 red peppers Preheat oven to 375 degrees Cut the peppers in half lengthwise, remove the seeds and stem and set aside on cookie tray Heat olive oil in large skillet. Sautee onions and garlic. Put the rice and chicken broth on to boil, covered in a separate pot.as you would if you were cooking the rice in water as per package directions (you can substitute any kind of rice or grain here, whatever tickles your fancy). Meanwhile, fry up ground chicken and crumble up fine. Add spices to the cooked chicken mixture, then crushed tomato, rice and 1/2 cup of the cheese. Combine until cheese is melted. Spoon filling into peppers and sprinkle remaining cheese over top. Bake in oven for 15 mins or until peppers are slightly softened and cheese is melted. Serve with a big salad. Enjoy! |
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