Description
Chicken Stuffed Peppers with White Beans, a great way to use up leftover chicken breasts for dinner. High-protein and high-fiber!
Yield: 5 | Serving Size: 2halves
Ingredients
2tspolive oil
1onion, chopped
4clovesgarlic, chopped
1/2red bell pepper, minced
1/4cupcilantro, or parsley
5bell peppers, red, orange, yellow or green
14ozshredded cooked chicken breast*, from rotisserie chicken or leftovers
3/4teaspooncumin
1/2teaspoonadobo seasoning salt, or salt to taste
15.5ozcan white beans, not drained
1/2cupreduced fat shredded cheddar
Instructions
- Preheat oven to 350F.
- In a medium skillet, heat oil on medium heat. Add the chopped onions, garlic, cilantro or parslet and red pepper, saute until soft, about a minute.
Add the 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.
Cut the 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 in the bottom of the baking dish. (This helps them steam and soften.)
- Cover tight with foil. Bake 30 minutes, until the peppers are soft.
- Remove foil, top with cheese and bake uncovered another 5 minutes, until the cheese melts.
Last Step:
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Notes
How To Make Slow Cooker Chicken Breast: To make shredded chicken in the slow cooker, take 16 ounces chicken breast and place them in the slow cooker with enough water or chicken broth to cover. Cover and cook low 4 hours, then shred with 2 forks.
Nutrition
Serving: 2halves, Calories: 304kcal, Carbohydrates: 35g, Protein: 30g, Fat: 6g, Saturated Fat: 2g, Fiber: 6.5g
