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Nutritional Info
  • 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

View full nutritional breakdown of Chicken Stuffed Red Peppers calories by ingredient
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Chicken Stuffed Red Peppers


Chicken Stuffed Red Peppers

Introduction

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. 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.
Number of Servings: 6

Ingredients

    *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
    *Garlic
    *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).

Tips

Note: All of the mixture may not fit in the peppers depending on their size. Reserve and serve on the side.


Directions

Broil the chicken, either with no spices or your favorite Mexican spices.

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






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