Chicken Stuffed Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 green bell peppers1/2 tsp. extra virgin olive oil1/2 tsp. minced garlic3/4 cup sliced baby bella mushrooms2 cups fresh spinach4 oz. finely chopped pre-coooked, boneless, skinless chicken breasts1/3 cup black beans4 Tbsp. (1/4 cup) shredded cheeseSpices and seasonings of your choice
Cut off the top of each bell pepper and hollow out the inside, removing the seeds and washing out. Place on a microwave safe plate and cook in the microwave for 2-3 minutes to soften and speed cooking time in the oven.
Place the olive oil and garlic in a pan and add the chicken, mushrooms, and spinach once the pan gets hot. Cook until the spinach wilts and the mushrooms are somewhat soft, then add in the black beans. Continue to cook until all ingredients are evenly hot.
Place one layer of the chicken mixture into each bell pepper. Next, add a layer of 1 Tbsp. of shredded cheese into each bell pepper. Repeat once more for each bell pepper.
Bake at 450 degrees for 9 minutes. I use a toaster oven for this, but I'm assuming the cooking time would be the same if you used a conventional oven.
Serving Size: Makes enough for 2 bell peppers
Place the olive oil and garlic in a pan and add the chicken, mushrooms, and spinach once the pan gets hot. Cook until the spinach wilts and the mushrooms are somewhat soft, then add in the black beans. Continue to cook until all ingredients are evenly hot.
Place one layer of the chicken mixture into each bell pepper. Next, add a layer of 1 Tbsp. of shredded cheese into each bell pepper. Repeat once more for each bell pepper.
Bake at 450 degrees for 9 minutes. I use a toaster oven for this, but I'm assuming the cooking time would be the same if you used a conventional oven.
Serving Size: Makes enough for 2 bell peppers
Nutritional Info Amount Per Serving
- Calories: 223.1
- Total Fat: 6.4 g
- Cholesterol: 40.0 mg
- Sodium: 467.4 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 7.8 g
- Protein: 21.4 g
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