STUFFED SWEET PEPPERS WITH CHICKEN AND TOMATOES
- Number of Servings: 4
Ingredients
1 large leek, cut in half lengthwiseand then crosswise into thin slices2 whole skinless and bonelesschicken breasts, cut into smallcubes1 clove garlic, peeled and crushed1 large firm, ripe red tomato, peeled,seeded, and chopped2 small zucchini, washed and cut intosmall cubes1 tablespoon fresh tarragon2 tablespoons chopped Italian parsley2 ounces reduced-fat Havarti cheese,grated1 cup finely ground whole wheatbread crumbsSalt and freshly ground pepperExtra virgin olive oil [4 tsp.]2 large sweet bell peppers, red oryellow, cut in half lengthwise,cored, and seeded
Preheat oven to 350°F.
In a colander, rinse the leek slices well under warm water to remove grit.
In a large bowl, combine the leek, chicken, garlic, tomato, zucchini,
tarragon, parsley, cheese, and ½ cup bread crumbs. Add salt and
pepper to taste. Toss with ¼ cup olive oil.
Grease the bottom of an ovenproof dish with 1 tablespoon olive oil.
Stuff the pepper halves with the chicken-vegetable mixture, top with the
remaining ½ cup bread crumbs, and place in a baking dish. Drizzle
olive oil over each stuffed pepper.[calculated with 1 tsp of Olive Oil for each pepper.]
Bake in the upper third of the oven until the peppers are tender
(45 minutes).
Remove from the oven and moisten with juices from the pan. Serve
immediately or at room temperature.
Number of Servings: 4
Recipe submitted by SparkPeople user 60SIXTY.
In a colander, rinse the leek slices well under warm water to remove grit.
In a large bowl, combine the leek, chicken, garlic, tomato, zucchini,
tarragon, parsley, cheese, and ½ cup bread crumbs. Add salt and
pepper to taste. Toss with ¼ cup olive oil.
Grease the bottom of an ovenproof dish with 1 tablespoon olive oil.
Stuff the pepper halves with the chicken-vegetable mixture, top with the
remaining ½ cup bread crumbs, and place in a baking dish. Drizzle
olive oil over each stuffed pepper.[calculated with 1 tsp of Olive Oil for each pepper.]
Bake in the upper third of the oven until the peppers are tender
(45 minutes).
Remove from the oven and moisten with juices from the pan. Serve
immediately or at room temperature.
Number of Servings: 4
Recipe submitted by SparkPeople user 60SIXTY.
Nutritional Info Amount Per Serving
- Calories: 445.7
- Total Fat: 17.1 g
- Cholesterol: 93.7 mg
- Sodium: 834.9 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 3.3 g
- Protein: 39.4 g
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