I was looking on line for a healthy stuffed bell pepper recipe and I found this one sounds yummy. I would count it as 1 P & 2 V. I'm going to make the Spanish rice that's in the new cookbook.
CHICKEN-STUFFED BELL PEPPERS SPANISH STYLE 2 cups diced cooked chicken 1 medium onion, chopped 1 cup packed grated sharp cheddar cheese (about 4 ounces I'd use low fat cheese) 3/4 cup tomato sauce 1 4-ounce can chopped mild green chilies 2 large garlic cloves, minced 1 1/2 teaspoons paprika 1/2 teaspoon cayenne pepper 8 yellow or green bell peppers Combine first 8 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.) Preheat oven to 375°F. Cut around stem of each bell pepper and remove, creating large opening at top. Scoop out seeds. Divide filling among peppers (about 1/2 cup each). Replace tops of peppers. Stand peppers in shallow casserole. Bake until filling is cooked through and peppers are tender, about 50 minutes. Serve immediately. Serves 8. |
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