Chicken Stuffed Green Peppers
Yum.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
green bell peppers
|
|
| 1 | pound |
chicken breast halves, boneless, skinless
|
|
| 1 | x |
rice
box, chicken flavored |
*
|
| 4 | ounces |
mushrooms
fresh |
|
| 1 | x |
vegetable oil
as needed |
*
|
| 1 | tablespoon |
butter
|
|
| 1 | cup |
mozzarella cheese
or other cheese, you can choose low-fat or non-fat |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
green bell peppers
|
|
| 453.6 | g |
chicken breast halves, boneless, skinless
|
|
| 1 | x |
rice
box, chicken flavored |
*
|
| 115.6 | ml/g |
mushrooms
fresh |
|
| 1 | x |
vegetable oil
as needed |
*
|
| 15 | ml |
butter
|
|
| 237 | ml |
mozzarella cheese
or other cheese, you can choose low-fat or non-fat |
*
|
Directions
Blanch the green peppers until barely beginning to soften.
Cut the chicken in small dice and brown in a bit of vegetable oil. Season to taste with salt and black pepper.
Prepare rice according the box, then brown the mushrooms with the butter and season with salt and pepper.
Mix all ingredients together but save some cheese for topping the peppers.
Stuff the peppers, top with cheese, bake at 400°F for 20 minutes.
