Low Carb Stuffed Pepper Chicken Parm

Name: Low Carb Stuffed Pepper Chicken Parm Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: 12 oz Mozzarella Cheese part skim milk; 1 cup (8 fl oz) Chicken Broth; 4 large (2-1/4 per lb approx 3-3/4 long 3 dia) Sweet peppers (bell); 8 tbsp *Flax Seed Meal (ground flax); 2 tbsp Crisco Pure Vegetable Oil; 2 cup Spagetti Sauce Hunts No Added Sugar Italian Style; 15 oz *POULTRY (FRESH) - Chicken Thigh Boneless Skinless raw - Kirkland; 4 tsp Kirkland - Minced California Garlic; 12 tsp Kraft grated parmesean cheese

Minutes to Prepare: 15
Minutes to Cook: 60

Number of Servings: 8

Ingredients

12 oz Mozzarella Cheese, part skim milk 1 cup (8 fl oz) Chicken Broth 4 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Sweet peppers (bell) 8 tbsp *Flax Seed Meal (ground flax) 2 tbsp Crisco Pure Vegetable Oil 2 cup Spagetti Sauce, Hunts No Added Sugar Italian Style 15 oz *POULTRY (FRESH) - Chicken Thigh, Boneless, Skinless, raw - Kirkland 4 tsp Kirkland - Minced California Garlic 12 tsp Kraft grated parmesean cheese

Directions

Preheat oven to 400. Slice and seed peppers. Line in a baking dish, set aside. Cut chicken into bite size pieces and lightly pre-cook in oil with garlic. Combine in a bowl, spagetti sauce, cooked chicken, mozzarella cheese and flax seed. Spoon mixture into pepper halves. Add chicken broth into bottom of baking dish to help steam peppers. Cover with foil and bake for 45 min. Cover with parmesean cheese and continue baking for 15 more minutes.

Serving Size:�Makes 8 servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 301.7
Total Fat: 17.6 g
Cholesterol: 65.1 mg
Sodium: 767.3 mg
Total Carbs: 12.1 g
Dietary Fiber: 4.5 g
Protein: 24.0 g

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