303.7 Cals 29.9 Protein 34.9 Carbs 5.9 Fats
YIELD:5
COURSE:Dinner
CUISINE:American
INGREDIENTS
2 tsp olive oil
1 onion, chopped
4 cloves garlic, chopped
1/2 half red bell pepper
1/4 cup parsley, or cilantro
5 bell peppers, red or green
14 oz shredded cooked chicken breast
1/2 tsp cumin
adobo, or salt to taste
15.5 oz can white beans
1/2 cup reduced fat shredded cheddar
INSTRUCTIONS
In a medium pan, heat oil on medium heat. Add the chopped onions, garlic, parsley and red pepper, saute until soft, about a minute.
Add the chicken and season with cumin and adobo. Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces.
Preheat oven to 350F.
Cut the peppers in half removing seeds and stem.
Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture.
Pour about 1/3 cup water or chicken broth in the bottom of the baking dish.
Cover tight with foil. Bake 30 minutes, until the peppers are soft.
Remove foil, top with cheese and bake uncovered another 5 minutes.
Serving: 2halves, Calories: 303.7kcal, Carbohydrates: 34.9g, Protein: 29.9g, Fat: 5.9g, Fiber: 6.5gBlue Smart Points:1Green Smart Points:5Purple Smart Points:1Points +:8
Health & Nutrition
