Chicken and White Bean Stuffed Peppers

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

Directions:

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 andadobo. 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. Pourabout 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.

Servings: 5 •
Serving Size: 2 halves •
Points +: 8 pts • Smart Points: 5
Calories: 303.7 • Fat: 5.9 g • Protein: 29.9 g • Carb: 34.9 g • Fiber: 6.5 g

5 SmartPoints

samedi 13 février 2016

Weight Watchers Recipes

Chicken and White Bean Stuffed Peppers

Ingredients:

Directions:

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