Chicken and White Bean Stuffed Peppers
I will double this for 6 peppers.
Servings: 5 • Serving Size: 2 halves • Old Points: 6 pts • Points+: 8 pts
Calories: 303.7 • Fat: 5.9 g • Protein: 29.9 g • Carb: 34.9 g • Fiber: 6.5 g
- 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
In a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute. Add 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. Adjust spices to taste.
Preheat oven to 350°. Cut 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 on the bottom of the dish. Cover tight with foil. Bake 30 minutes at 350°. Remove foil, top with cheese and bake uncovered another 5 minutes.