Chicken Stuffed Bell Peppers

Chicken Stuffed Bell Peppers

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 223.1
  • Total Fat: 6.4 g
  • Cholesterol: 40.0 mg
  • Sodium: 467.4 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 7.8 g
  • Protein: 21.4 g

View full nutritional breakdown of Chicken Stuffed Bell Peppers calories by ingredient
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Introduction

This is a great recipe for leftover chicken and you can alter it to include whatever quick-cooking vegetables you have on hand. It makes a great lunch for 2 when paired with a salad, some fruit, or other sides. You can also eat both yourself for a less than 500 calorie meal. This is a great recipe for leftover chicken and you can alter it to include whatever quick-cooking vegetables you have on hand. It makes a great lunch for 2 when paired with a salad, some fruit, or other sides. You can also eat both yourself for a less than 500 calorie meal.
Number of Servings: 2

Ingredients

    2 green bell peppers
    1/2 tsp. extra virgin olive oil
    1/2 tsp. minced garlic
    3/4 cup sliced baby bella mushrooms
    2 cups fresh spinach
    4 oz. finely chopped pre-coooked, boneless, skinless chicken breasts
    1/3 cup black beans
    4 Tbsp. (1/4 cup) shredded cheese
    Spices and seasonings of your choice

Tips

Use a mini-chopper or food processor to finely chop up the chicken.

Use your favorite seasonings on the ingredients while they are heating up in the pan. I like to use ground black pepper and a little salt or some McCormick's Mojito Lime dry seasoning.

I used the Sargento Four Cheese Mexican shredded cheese blend, but use your favorites.


Directions

Cut off the top of each bell pepper and hollow out the inside, removing the seeds and washing out. Place on a microwave safe plate and cook in the microwave for 2-3 minutes to soften and speed cooking time in the oven.

Place the olive oil and garlic in a pan and add the chicken, mushrooms, and spinach once the pan gets hot. Cook until the spinach wilts and the mushrooms are somewhat soft, then add in the black beans. Continue to cook until all ingredients are evenly hot.

Place one layer of the chicken mixture into each bell pepper. Next, add a layer of 1 Tbsp. of shredded cheese into each bell pepper. Repeat once more for each bell pepper.

Bake at 450 degrees for 9 minutes. I use a toaster oven for this, but I'm assuming the cooking time would be the same if you used a conventional oven.

Serving Size: Makes enough for 2 bell peppers

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Member Ratings For This Recipe


  • Very Good
    really nice something different :) - 6/26/17

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  • Very Good
    I tried it last night with Red peppers instead and omitted spinach and it was DELICIOUS! I never thought to replace black beans instead of rice...great idea! :) - 8/28/12

    Was this review helpful?   yes  No