Tuesday, June 14, 2011

Chicken and White Bean Stuffed Peppers

I am always looking for new recipes that I have never made before and of course healthy. I found this recipe at skinnytaste which has some amazing low fat delicious recipes. My husband actually loved these too and had 3! I didn't make them all and plan on freezing the rest for a later date.I used green peppers because they were a little cheaper but you can use red also.

Chicken and White Bean Stuffed Peppers
Servings: 5

2tsp olive oil
1 onion chopped
4 cloves garlic chopped
1/2 red bell pepper
1/4 cup parsley or cilantro (I used cilantro)
5 bell peppers ( red or green)
14 oz shredded chicken
15.5 oz can white beans
1/2 cup shredded cheddar

n 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 salt. 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.
I like to put mine under the broiler to get the cheese nice and bubbly with a little crisp.

1 comment:

  1. This looks like a hearty side dish and I like the combination of veggies here. Thanks for sharing.