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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 166.5
  • Total Fat: 6.5 g
  • Cholesterol: 80.4 mg
  • Sodium: 168.4 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 10.6 g

View full nutritional breakdown of Bariatric Chicken Stuffed Peppers Pressure Cooker Recipe calories by ingredient
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Bariatric Chicken Stuffed Peppers Pressure Cooker Recipe

Submitted by: HEALTHYLIVN4ME

Introduction

For color, I like to use a variety of red, yellow and orange peppers. I prefer the sweetness of those colors to the green peppers but the nutritional difference is not significant so you can use what you like.

This could also be pureed for those early post-surgical stages.

We follow a low-sodium diet in our home so the sodium in the pasta sauce was enough for us but for those who prefer, you may want to add salt and/or pepper to the mixture.
For color, I like to use a variety of red, yellow and orange peppers. I prefer the sweetness of those colors to the green peppers but the nutritional difference is not significant so you can use what you like.

This could also be pureed for those early post-surgical stages.

We follow a low-sodium diet in our home so the sodium in the pasta sauce was enough for us but for those who prefer, you may want to add salt and/or pepper to the mixture.

Number of Servings: 12

Ingredients

    6 large red, yellow or orange peppers
    1 lb. ground chicken, fresh
    1 cup chopped yellow onion
    1 lb. bag frozen peas & carrots
    1 cup Minute® Instant Brown Rice
    2 large eggs, lightly beaten
    1 1/2 cups Bella Nico® Roasted Garlic Pasta Sauce (or other comparable)

Directions

1) Remove top and seeds from peppers.
2) Over medium-high heat, crumble ground chicken in a 10-inch skillet; add chopped onion; cook, stirring frequently, until chicken has just turned white and onions begin to soften.
3) Add frozen peas and carrots mixture to skillet. Cover skillet and cook until vegetables are thawed enough to be separated then remove cover to allow some of the water to vaporize; continue cooking for 10 minutes, stirring occasionally.
4) Add instant brown rice to skillet, stirring well.
5) Cover skillet, remove from heat, and let sit until the rice has absorbed most of the liquid and the mixture has cooled enough to allow the eggs to be added without cooking the eggs.
6) A eggs, stir well.
7) Add pasta sauce, stir well.
8) Divide mixture into 6 equal portions. Each portion should weigh about 8 ounces.
9) Stuff peppers firmly. There should be enough to make a mound of the mixture on the top of each pepper.
10) Place peppers upright on a rack in a 4-quart pressure cooker. Add hot water until it is about half way up the sides of the peppers.
11) Cover and cook over high heat until lid seals and weight begins to rock. If you have a pressure cooker with a gauge, set it for 10 pounds pressure. Reduce heat slightly to maintain a gentle rocking of the weight for 15 minutes. Remove from heat and allow pressure to return to zero. Remove lid (be careful of steam) and gently remove peppers with a slotted spoon.

One serving equals 1/2 of a stuffed pepper so this makes 12 bariatric-sized servings. Of course, other family members may want a whole pepper to themselves. :-) These also freeze well for future meals.


Number of Servings: 12

Recipe submitted by SparkPeople user LAPBAND2008.






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