Jennifer's Chicken Stuffed Red Peppers
Jennifer's Chicken Stuffed Red Peppers
3 boneless skinless chicken breasts (almost a pound)
4 red peppers, lids removed, OR split lengthwise, with stems
intact
Your favorite salt-pepper-garlic blend
1/2 cup onion, diced
1 medium zucchini, diced
3/4 cup mozzarella, shredded
1/3 cup swiss cheese, shredded
4 T shredded parmesan
Heat oven to 350 degrees.
Prepare peppers for stuffing. Snip chicken over a
skillet with kitchen shears, or dice and put in large skillet. Add spice blend ( I prefer Montreal Steak Seasoning) to taste. Saute chicken on medium high, stirring, for 1-2 minutes. Add zucchini and onion. Continue cooking 5-10 minutes, or until juices
are released from vegetables and chicken is done.
Place chicken and vegetables in a medium sized bowl,
and add first two cheeses. After mixing, stuff peppers. Place in
casserole dish and bake at 350 for 30 minutes. Top with parmesan, turn oven to 400 and bake an additional 10 minutes. Remove from oven and cool slightly before eating.
Cal 295
Fat 11
Sat Fat 6
Pro 37
Fiber 3
Sodium 284
Carbs 11
Points 6
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