Peppers Stuffed With Turmeric Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 small chicken breast, boiled to cook through, cooled, and shreddeda handful of grape tomatoes (6 - 12 ish)2 tsp fresh thyme1 tsp ground turmeric2 tsp grated parmesean cheese1 tbsp whole wheat bread crumbs1 tbsp extra virgin olive oil1 tsp lemon pepper1 fresh red bell pepper2 thin slices of low fat cheese
Boil the chicken ahead of time until just done, great to make many at a time and freeze the breasts for quick incorporation into recipes.
Preheat oven to 425F.
Cut the grape tomatoes into halves or quarters, depending on your preference of size.
Shred the chicken with fingers until coarse, and add turmeric, parmesean, thyme, grape tomatoes, lemon pepper, bread crumbs and olive oil. Mix thoroughly.
Decore, deseed, wash, and slice the red pepper lengthways, from top to bottom.
Place halves of pepper on a parchment paper-lined baking sheet, and divide the stuffing evenly between both halves. Place one slice of low fat cheese on each half.
Bake for 15 minutes.
Serves 1 person. Pair with fruit for a complete, filling, very low carb meal.
Number of Servings: 1
Recipe submitted by SparkPeople user OMGITSJO.
Preheat oven to 425F.
Cut the grape tomatoes into halves or quarters, depending on your preference of size.
Shred the chicken with fingers until coarse, and add turmeric, parmesean, thyme, grape tomatoes, lemon pepper, bread crumbs and olive oil. Mix thoroughly.
Decore, deseed, wash, and slice the red pepper lengthways, from top to bottom.
Place halves of pepper on a parchment paper-lined baking sheet, and divide the stuffing evenly between both halves. Place one slice of low fat cheese on each half.
Bake for 15 minutes.
Serves 1 person. Pair with fruit for a complete, filling, very low carb meal.
Number of Servings: 1
Recipe submitted by SparkPeople user OMGITSJO.
Nutritional Info Amount Per Serving
- Calories: 500.6
- Total Fat: 19.3 g
- Cholesterol: 136.9 mg
- Sodium: 281.7 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 4.3 g
- Protein: 59.1 g
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