Wednesday, April 6, 2011

Chicken & White Bean Stuffed Peppers

These were good but didn't have a lot of flavor.  Next time I think I'll make the cumin & salt stronger than I think I'd like & I'll use a Chipotle.  I think that'd really add a lot more flavor.  I cooked the chicken in the crockpot & it was really nice to have it ready to shred when it was time to start dinner.

Chicken and White Bean Stuffed 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
  • cumin
  • adobo (or salt)
  • 15.5 oz can white beans
  • 1/2 cup 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.

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