Chicken Stuffed Red Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
80.0 gram(s) bell pepper, red, sweet, raw80.0 gram(s) bell pepper, red, sweet, raw1.0 cup Organics Low Sodium Chicken Broth79.0 Grams Onions, raw85.0 Grams Carrots, raw2.0 tsp Garlic60.0 Grams Spinach, fresh3.0 oz Foster Farms Shredded Chicken Breast3.0 oz Tomato, grape (3oz = appro 12 tomatoes)1.0 cup Seeds of Change Quinoa and whole grain brown rice with garlic - microwave bagSalt to tastePepper to tasteAny other spices to taste (I used Cumin, Cayanne and Chili Powder)
Pre-heat oven to 350.
Cut 2 red peppers in half and remove seeds and white rind inside. Wash peppers. Chop onions and carrots and sauté with broth, shredded chicken and quinoa/rice. Add chopped spinach, garlic and sliced grape tomatoes until wilted and warmed through.
Stuff peppers with veggie/quinoa/rice mixture and cook for 45 mins.
1/2 pepper per serving.
Serving Size: 2 (1 whole stuffed pepper)
Number of Servings: 2.0
Recipe submitted by SparkPeople user SUZQ666.
Serving Size: 2 (1 whole stuffed pepper)
Number of Servings: 2.0
Recipe submitted by SparkPeople user SUZQ666.
Nutritional Info Amount Per Serving
- Calories: 249.0
- Total Fat: 3.2 g
- Cholesterol: 22.5 mg
- Sodium: 521.2 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 5.7 g
- Protein: 16.2 g
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