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.

Recipe from Gina's Skinny Recipes