Chicken Stuffed Peppers with Spinach, Black Beans, and Sun Dried Tomatoes

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 277.2
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 225.9 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 11.7 g
  • Protein: 11.1 g

Number of Servings: 3


    8 oz shredded chicken
    1 can black beans, rinsed well
    3 bell peppers, halved
    5 oz baby spinach (about 2 cups)
    1/2 cub sun dried tomatoes, chopped
    1-2 tbsp olive oil
    2 garlic cloves, minced
    salt & pepper to taste


Preheat oven to 350 degrees.
Lightly grease large glass baking pan with a small amount of olive oil.
Add 1-2 tbsp. olive oil to large pan over medium low heat.
Add spinach to pan and cook until wilted. Then add garlic, sun dried tomatoes, black beans and salt and pepper and cook until garlic is fragrant (about 2 minutes).
Add chicken and combine. Just cook until everything is warmed, then stuff inside your bell peppers.
Cook in oven for 30 minutes.

Serving Size: Makes 3 servings

Number of Servings: 3

Recipe submitted by SparkPeople user SCARLETTHEATHER.