- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 245.2
- Total Fat: 2.1 g
- Cholesterol: 68.4 mg
- Sodium: 213.6 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 6.9 g
- Protein: 32.7 g
Chicken Stuffed Red PeppersSubmitted by: WEYRCAT
IntroductionI couldn't find a recipe where chicken was stuffed in a pepper instead of beef, so here we go! Adapted from a Cuban black bean recipe I found in Taste of Home, Feb2011. I couldn't find a recipe where chicken was stuffed in a pepper instead of beef, so here we go! Adapted from a Cuban black bean recipe I found in Taste of Home, Feb2011.
*365 Mild Green Chiles Whole Can 4oz, 1 serving
*Pepper - Yellow Bell (Raw, chopped) 1 Pepper, 4 oz
*Onions, raw, 1 cup, chopped
*Bird Eye Steam Fresh Lightly Sauced Super Sweet Corn w/butter Serving Size 3/4 cup, 340 grams
*Peppers, sweet, red, fresh, 6 large (2-1/4 per lb, approx 3-3/4"
*Bush’s Black Bean (Reduced Sodium), 1.5 cup
Chicken Breast, no skin, 3 breast, bone and skin removed
*2 tbsp Splenda brown sugar
* 3/4 tsp salt substitute
* 1/4c of sherry, chicken broth, or the juices from the chilis/corn (not in calorie calculation above).
Note: All of the mixture may not fit in the peppers depending on their size. Reserve and serve on the side.
In a skillet saute onions and diced yellow pepper until tender. Add garlic, sugar, salt, and liquid.
Bring to a boil, reduce heat and simmer uncovered until thickened.
Shred broiled chicken and mix with bean mixture. Fill 6 peppers with the mixture, and bake one hour at 350 F, basting every so often until peppers are tender.
Top with cheese if you desire.
Serving Size: 6 stuffed peppers