I loooove stuffed peppers, any variety, including my friend Missy’s Inside Out Stuffed Peppers. I found this recipe for chicken and white bean stuffed peppers on Skinnytaste and it looked like a winner. I used yellow peppers for this, but any color will do. Also, I had no cooked chicken hanging around, just chicken breasts, so I boiled one and a half chicken breasts in some stock and shredded it – worked out well, and was a good amount for a two-person size dinner. The only thing I changed about this recipe was proportions – there are only two of us, so 5 peppers was a bit too many. All in all, a bright, filling, and tasty take on stuffed peppers!
- 1 tsp olive oil
- 1/2 onion, chopped
- 3 cloves garlic, chopped
- 1/2 half red bell pepper
- 2 tablespoons parsley (or cilantro)
- 2 bell peppers (any color, I liked yellow or orange with this mix)
- 7 oz shredded cooked chicken breast (about 1.5 chicken breasts)
- 1/2 tsp cumin
- 1/2 tsp adobo￼
- 1.2 – 1 tsp Kosher salt to taste
- 1 cup white beans
- 1/2 cup reduced fat shredded cheddar
In a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute. Add chicken and season with cumin and adobo. Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.
Preheat oven to 350°. Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 30 minutes at 350°. Remove foil, top with cheese and bake uncovered another 5 minutes.
One serving is one pepper plus about 2/3 of a cup filling (1/3 per half pepper), and MFP calculates calories at about 313 for that. I splurged and overloaded my pepper halves with extra filling, so I’d say 375. Very filling and flavorful for the “price”