Chicken Stuffed Red Peppers

Chicken Stuffed Red Peppers
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 249.0
  • Total Fat: 3.2 g
  • Cholesterol: 22.5 mg
  • Sodium: 521.2 mg
  • Total Carbs: 41.3 g
  • Dietary Fiber: 5.7 g
  • Protein: 16.2 g

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

Chicken, Quinoa & Brown Rice with veggies Chicken, Quinoa & Brown Rice with veggies
Number of Servings: 2

Ingredients

    80.0 gram(s) bell pepper, red, sweet, raw
    80.0 gram(s) bell pepper, red, sweet, raw
    1.0 cup Organics Low Sodium Chicken Broth
    79.0 Grams Onions, raw
    85.0 Grams Carrots, raw
    2.0 tsp Garlic
    60.0 Grams Spinach, fresh
    3.0 oz Foster Farms Shredded Chicken Breast
    3.0 oz Tomato, grape (3oz = appro 12 tomatoes)
    1.0 cup Seeds of Change Quinoa and whole grain
    brown rice with garlic - microwave bag
    Salt to taste
    Pepper to taste
    Any other spices to taste (I used Cumin, Cayanne and Chili Powder)

Directions

Pre-heat oven to 350. Cut 2 red peppers in half and remove seeds and white rind inside. Wash peppers. Chop onions and carrots and sauté with broth, shredded chicken and quinoa/rice. Add chopped spinach, garlic and sliced grape tomatoes until wilted and warmed through. Stuff peppers with veggie/quinoa/rice mixture and cook for 45 mins. 1/2 pepper per serving.

Serving Size: 2 (1 whole stuffed pepper)

Number of Servings: 2.0

Recipe submitted by SparkPeople user SUZQ666.

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