STUFFED SWEET PEPPERS WITH CHICKEN AND TOMATOES

1 large leek, cut in half lengthwise
and then crosswise into thin slices
2 whole skinless and boneless
chicken breasts, cut into small
cubes
1 clove garlic, peeled and crushed
1 large firm, ripe red tomato, peeled,
seeded, and chopped
2 small zucchini, washed and cut into
small cubes
1 tablespoon fresh tarragon
2 tablespoons chopped Italian parsley
2 ounces reduced-fat Havarti cheese,
grated
1 cup finely ground whole wheat
bread crumbs
Salt and freshly ground pepper
Extra virgin olive oil [4 tsp.]
2 large sweet bell peppers, red or
yellow, 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.