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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 445.7
  • Total Fat: 17.1 g
  • Cholesterol: 93.7 mg
  • Sodium: 834.9 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 3.3 g
  • Protein: 39.4 g

View full nutritional breakdown of STUFFED SWEET PEPPERS WITH CHICKEN AND TOMATOES calories by ingredient
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STUFFED SWEET PEPPERS WITH CHICKEN AND TOMATOES

Submitted by: 60SIXTY

Introduction

Guessing on the quantity of cheese.
State Farm Recipe: PER SERVING (EXCLUDING UNKNOWN ITEMS): 447 calories; 23 g fat (44.7% calories from fat);
37 g protein; 27 g carbohydrate; 5 g dietary fiber; 90 mg cholesterol; 389 mg sodium.
Guessing on the quantity of cheese.
State Farm Recipe: PER SERVING (EXCLUDING UNKNOWN ITEMS): 447 calories; 23 g fat (44.7% calories from fat);
37 g protein; 27 g carbohydrate; 5 g dietary fiber; 90 mg cholesterol; 389 mg sodium.

Number of Servings: 4

Ingredients

    1 large leek, cut in half lengthwise
    and then crosswise into thin slices
    2 whole skinless and boneless
    chicken breasts, cut into small
    cubes
    1 clove garlic, peeled and crushed
    1 large firm, ripe red tomato, peeled,
    seeded, and chopped
    2 small zucchini, washed and cut into
    small cubes
    1 tablespoon fresh tarragon
    2 tablespoons chopped Italian parsley
    2 ounces reduced-fat Havarti cheese,
    grated
    1 cup finely ground whole wheat
    bread crumbs
    Salt and freshly ground pepper
    Extra virgin olive oil [4 tsp.]
    2 large sweet bell peppers, red or
    yellow, cut in half lengthwise,
    cored, and seeded

Directions

Preheat oven to 350°F.
In a colander, rinse the leek slices well under warm water to remove grit.
In a large bowl, combine the leek, chicken, garlic, tomato, zucchini,
tarragon, parsley, cheese, and ½ cup bread crumbs. Add salt and
pepper to taste. Toss with ¼ cup olive oil.
Grease the bottom of an ovenproof dish with 1 tablespoon olive oil.
Stuff the pepper halves with the chicken-vegetable mixture, top with the
remaining ½ cup bread crumbs, and place in a baking dish. Drizzle
olive oil over each stuffed pepper.[calculated with 1 tsp of Olive Oil for each pepper.]
Bake in the upper third of the oven until the peppers are tender
(45 minutes).
Remove from the oven and moisten with juices from the pan. Serve
immediately or at room temperature.

Number of Servings: 4

Recipe submitted by SparkPeople user 60SIXTY.






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