Josh loves stuffed peppers, so I thought that I would shake things up a bit and try a new stuffed pepper recipe. We both thought that these were delicious! The kids, not so excited about the peppers, but they loved the insides... With the exception of my two youngest they pretty much ate the peppers and nothing else. Oh well, at least that part was healthy! :)
We are bigger fans of red peppers then green, so I swapped out the two in this recipe and we put our ingredients in the red peppers and chopped half of a green pepper. Pick whatever your family likes best!
2 teaspoon olive oil
1 onion, chopped
4 cloves garlic, chopped
1/2 red bell pepper
1/4 cup parsley
5 bell peppers
14 ounces shredded cooked chicken
1/2 teaspoon cumin
salt to taste
15 1/2 ounce can white beans
1/2 cup reduced fat shredded cheddar
In a medium pan, heat oil on medium. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute. Add chicken and season with cumin and salt. Add beans and 1=1 1/3 cups 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 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. Remove foil, top with cheese and bake uncovered another five minutes.
Points: 6 per 2 pepper halves