Serves 4 |Total Time: 21 min | Prep: 5 min | Cook: 16 min
Tender peppers stuffed with chicken, rice, and stewed tomatoes.
4 medium green bell peppers
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon oregano
12 ounces cubed skinless chicken breast (about 3)
1 14-ounce can stewed tomatoes, no-added-salt
2 cups cooked rice (brown/white or your preference)
1/4 teaspoon hot pepper sauce
1/2 cup nonfat grated mozzarella cheese
Vegetable oil cooking spray
Cut tops off green peppers; remove seeds and membrane. Place them in a large baking pan with a little water on the bottom.
Lightly spray a 12″ non-stick skillet with vegetable oil cooking spray. Sauté onion until tender. Add chicken and tomatoes and cook until chicken is done.
Add the cooked rice and hot pepper sauce. Bring back to a boil, then take off stove.
Allow to stand for 5 minutes.
Preheat oven to 350°F.
Stuff peppers with chicken-rice mixture. Bake for 30-35 minutes or until peppers are tender. Top with cheese and serve hot.
DISCLAIMER: These statements have not been evaluated by the FDA. The information is for informational purposes and is not intended to treat, diagnose or cure any illness. Consult a physician before taking any action.
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