Chicken Florentine-Stuffed Red Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 large (red) bell peppers4 cup(s) (chopped) fresh spinach1 package(s) (10-oz.) fresh mushroom , diced1 bunch(es) (green) onions, rinsed and chopped2 clove(s) garlic, minced2 cup(s) (diced) cooked chicken1 cup(s) (prepared) tomato-basil sauce1/2 cup(s) (shredded) Parmesan cheese--------------------------------------------------------------------------------
1.Preheat oven to 400ºF. Mist an 8-inch square baking dish with cooking spray. Cut tops off bell peppers (stem end) and remove seeds and ribbing; stand peppers upright in prepared dish. Set aside.
2.In a skillet misted with olive oil flavored cooking spray, sauté spinach, mushrooms, green onions and garlic over medium heat until softened, about 4 minutes. Add chicken and tomato-basil sauce; cook 3 to 4 minutes, until heated through. Remove from heat.
3.Spoon 1/2 cup spinach-chicken mixture into each pepper. Top with 1 Tbsp. Parmesan cheese. Fill peppers with any remaining mixture, divided evenly, and top with remaining cheese.
4.Cover peppers with foil and bake 55 to 60 minutes, or until peppers are tender. Serve with crusty bread.
Serving Size: 1 pepper per serving
Number of Servings: 4
Recipe submitted by SparkPeople user NAPLESNANCY.
2.In a skillet misted with olive oil flavored cooking spray, sauté spinach, mushrooms, green onions and garlic over medium heat until softened, about 4 minutes. Add chicken and tomato-basil sauce; cook 3 to 4 minutes, until heated through. Remove from heat.
3.Spoon 1/2 cup spinach-chicken mixture into each pepper. Top with 1 Tbsp. Parmesan cheese. Fill peppers with any remaining mixture, divided evenly, and top with remaining cheese.
4.Cover peppers with foil and bake 55 to 60 minutes, or until peppers are tender. Serve with crusty bread.
Serving Size: 1 pepper per serving
Number of Servings: 4
Recipe submitted by SparkPeople user NAPLESNANCY.
Nutritional Info Amount Per Serving
- Calories: 278.3
- Total Fat: 9.1 g
- Cholesterol: 71.9 mg
- Sodium: 828.6 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 4.1 g
- Protein: 33.7 g
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