Stuffed Peppers

  • U Serves 5 People
  • P Prep: 00:15
  • P Cook: 00:25
Stuffed Peppers

Nutritional Facts

per 1 serving size (Recipe makes 5 servings)


Amount Per Serving


Calories 195

Calories from Fat 29


% Daily Values*


Total Fat 3.21

4.94%


Saturated Fat 1.60

8.00%


Polyunsaturated Fat 0.58


Monounsaturated Fat 0.54


Cholesterol 41.39

13.80%


Sodium 185.49

7.73%


Potassium 422.70


Total Carbohydrate 21.15

7.05%


Dietary Fiber 3.67

14.68%


Sugars 2.22


Protein 21.66


Vitamin A 208.53%

Vitamin C 404.30%


Calcium 7.32%

Iron 22.43%


* Nutritional Values are estimated and may vary

³ Description

Protein Packed Peppers! *Chicken - Cheese - Quinoa*

² Ingredients

  •  1 serving (serving = 1 medium pepper) Publix Red Bell Pepper
  •  1/2 tablespoon Coconut Oil
  •  1 small Onions
  •  1 tsp Minced Garlic
  •  1/2 breast, bone and skin removed Skinless Chicken Breast
  •  1/2 serving (serving = 3 oz) Trader Joe's Shredded Carrots
  •  1 plum Tomatoes
  •  1 cup Baby Spinach
  •  1 cup, cooked Quinoa (Cooked)
  •  1/3 cup (not packed) Cottage Cheese (Lowfat 1% Milkfat)
  •  1 serving (serving = 1 tsp) Spice Classics Italian Seasoning
   

q Directions

Pre-Heat Oven at 400 degrees

Heat 1/2 TB Coconut Oil in a Sauté Pan on a medium flame

Add:
1 small Onion, Diced
2 TB Minced Garlic
Cook for 2-3 minutes

Then add:
1 lb Diced Chicken Breast
Italian Seasoning
Black Pepper & Red Pepper Flakes (optional)

Stir Occasionally and when Chicken is nearly cooked through, add:
1/4 Cup Shredded Carrots
3 Chopped Campari (or 2 Plum) Tomatoes

Sauté for about 4-5 more minutes

Turn heat off and Add:
2-3 Handfuls of Chopped Baby Spinach
1/3 Cup LowFat Cottage Cheese
1 Cup Cooked Quinoa

Cut off the tops of peppers & remove seeds, place in a deep pan

Fill Peppers with Chicken Mix and cover with foil

Bake for 20 minutes

Remove Foil and turn oven up to broil for about 5 minutes (to crisp up the top of the filling)

Recipe Provided by Tiffany Ihle

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