How To Make Chicken and White Bean Stuffed Peppers
Fresh bell peppers are stuffed with perfectly seasoned chicken breasts, tender white beans, and creamy cheese to make this stuffed peppers recipe.
- 2tspolive oil
- 4garlic,cloves, chopped
- ½red bell pepper,half
- ¼cupparsley,or cilantro
- 5bellpeppers,red or green
- 14ozchicken breast,shredded cooked
- Goya Adobo All-Purpose Seasoning
- 15½ozwhite beans
- ½cupcheddar,reduced fat shredded
In a medium pan, heat oil on medium heat. Add the chopped onions, garlic, parsley and red pepper, saute until soft, about a minute.
Add the chicken and season with cumin and adobo seasoning. Add beans and 1 to 1½ cups of water and simmer for about 5 to 10 minutes, until it thickens and the liquid reduces.
Preheat oven to 350 degrees F.
Cut the peppers in half, removing seeds and stem.
Place peppers in an oven-proof dish. Fill each pepper with ⅓ cup of chicken and bean mixture.
Pour about ⅓ cup of water or chicken broth in the bottom of the baking dish.
Cover tight with foil. Bake for 30 minutes, until the peppers are soft.
Remove foil, top with cheese and bake uncovered for another 5 minutes.
- Calories: 590.81kcal
- Fat: 15.21g
- Saturated Fat: 5.30g
- Trans Fat: 0.24g
- Monounsaturated Fat: 5.61g
- Polyunsaturated Fat: 2.48g
- Carbohydrates: 72.37g
- Fiber: 17.46g
- Sugar: 8.74g
- Protein: 43.52g
- Cholesterol: 64.27mg
- Sodium: 161.62mg
- Calcium: 400.44mg
- Potassium: 2196.92mg
- Iron: 12.33mg
- Vitamin A: 276.80µg
- Vitamin C: 179.44mg
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