Dinner! For a while there I thought for sure spring was on its way, but it snowed a tiny bit today (which I personally love!), so I thought I’d make a cozy, comforting – yet healthy – meal for dinner. Especially since Jay is currently working outside putting the siding on the house (more to come!).
This recipe is from skinnytaste.com, which is one of my favorite cooking web sites and cookbooks.
Chicken and White Bean Stuffed Peppers
Ingredients:
- 2 tsp olive oil
- 1 onion, chopped
- 4 cloves garlic, chopped (I left this out)
- 1/2 half red bell pepper
- 1/4 cup parsley (or cilantro)
- 5 bell peppers (red or green) (I only used two whole peppers for the two of us)
- 14 oz shredded cooked chicken breast
- 1/2 tsp cumin
- adobo (or salt) to taste (I used chipotle chili powder plus salt, for a little bit of flavor)
- 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 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.