Chicken and Broccoli Stuffed Bell Peppers
- Number of Servings: 6
Ingredients
1 cup White Rice, long grain, cooked 2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted 3 serving 1 Med. Green Bell Pepper .5 package (10 oz) Broccoli, frozen .5 tbsp Butter, melted1 tsp Garlic .25 cup Milk, 1% 8 oz Mozzarella Cheese, part skim milk
1. Cook and shred chicken. I like to bake at 400 oF for about 30 minutes. Shred using a fork (or a hand mixer!).
2. While rice is cooking, cut tops of peppers off and cut them in half top to bottom.
3. Steam peppers and broccoli.
4. Mix chicken, rice, broccoli, melted butter, garlic, milk, and cheese, and season to taste.
5. Lay peppers in a baking dish, with a 1/2 - 1 inch layer of water in the bottom of the dish. Fill peppers with chicken mixture.
6. Cover with cheese if desired. Bake at 400 oF for 30 minutes.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user PRAYLENA.
2. While rice is cooking, cut tops of peppers off and cut them in half top to bottom.
3. Steam peppers and broccoli.
4. Mix chicken, rice, broccoli, melted butter, garlic, milk, and cheese, and season to taste.
5. Lay peppers in a baking dish, with a 1/2 - 1 inch layer of water in the bottom of the dish. Fill peppers with chicken mixture.
6. Cover with cheese if desired. Bake at 400 oF for 30 minutes.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user PRAYLENA.
Nutritional Info Amount Per Serving
- Calories: 260.8
- Total Fat: 9.3 g
- Cholesterol: 73.8 mg
- Sodium: 234.0 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 1.8 g
- Protein: 29.3 g