Chicken Florentine-Stuffed Red Peppers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 278.3
- Total Fat: 9.1 g
- Cholesterol: 71.9 mg
- Sodium: 828.6 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 4.1 g
- Protein: 33.7 g
View full nutritional breakdown of Chicken Florentine-Stuffed Red Peppers calories by ingredient
Number of Servings: 4
Ingredients
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4 large (red) bell peppers
4 cup(s) (chopped) fresh spinach
1 package(s) (10-oz.) fresh mushroom , diced
1 bunch(es) (green) onions, rinsed and chopped
2 clove(s) garlic, minced
2 cup(s) (diced) cooked chicken
1 cup(s) (prepared) tomato-basil sauce
1/2 cup(s) (shredded) Parmesan cheese
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Directions
1.Preheat oven to 400ºF. Mist an 8-inch square baking dish with cooking spray. Cut tops off bell peppers (stem end) and remove seeds and ribbing; stand peppers upright in prepared dish. Set aside.
2.In a skillet misted with olive oil flavored cooking spray, sauté spinach, mushrooms, green onions and garlic over medium heat until softened, about 4 minutes. Add chicken and tomato-basil sauce; cook 3 to 4 minutes, until heated through. Remove from heat.
3.Spoon 1/2 cup spinach-chicken mixture into each pepper. Top with 1 Tbsp. Parmesan cheese. Fill peppers with any remaining mixture, divided evenly, and top with remaining cheese.
4.Cover peppers with foil and bake 55 to 60 minutes, or until peppers are tender. Serve with crusty bread.
Serving Size: 1 pepper per serving
Number of Servings: 4
Recipe submitted by SparkPeople user NAPLESNANCY.
2.In a skillet misted with olive oil flavored cooking spray, sauté spinach, mushrooms, green onions and garlic over medium heat until softened, about 4 minutes. Add chicken and tomato-basil sauce; cook 3 to 4 minutes, until heated through. Remove from heat.
3.Spoon 1/2 cup spinach-chicken mixture into each pepper. Top with 1 Tbsp. Parmesan cheese. Fill peppers with any remaining mixture, divided evenly, and top with remaining cheese.
4.Cover peppers with foil and bake 55 to 60 minutes, or until peppers are tender. Serve with crusty bread.
Serving Size: 1 pepper per serving
Number of Servings: 4
Recipe submitted by SparkPeople user NAPLESNANCY.