Shredded Chicken Stuffed Peppers
Calories 271 (30% from fat)
Fat 9 gram
Saturated Fat 2.6 gram
Trans Fat 0 gram
Cholesterol 51 mg.
Sodium 671 mg.
Carb. 24 gram
Fiber 4.5 gram
Sugar 11 gram
Sugar Alcohol 0 gram
Protein 25.6 gram
Ingredients
olive oil spray (about 2 Tbsp. olive oil, divided)
1 pound skinless-boneless chicken breast
1 1/3 cups chicken broth, divided
3 bell peppers, cut in half with seeds removed
1 1/2 cups onion, chopped
6 garlic cloves (6 tsp.), minced and divided
1 can (14.5 oz.) fire roasted tomatoes, diced
1 can (15 oz.) no salt added whole kernel corn, drained
1/2 tsp. salt
1/2 tsp. black pepper
3 medium-sized tomatoes (2.5 inch diameter or 4.3 ounces each.)
1 packet (4 g.) chicken bouillon
(We used Herb ox sodium free Granulated Chicken Bouillon.)
1 cup (8 oz.) lowfat mozzarella cheese, shredded
Ever seen a bell pepper overstuffed with flavor? These beauties are loaded with juicy chicken, fire-roasted tomatoes, and a melty mozzarella finish. I cook extra chicken with this recipe to chop up for breakfast omelets later.
1. Heat a large skillet over medium-high heat, then lightly spray olive oil in the pan.
2. Place the chicken breasts in the pan and let them sit for 5 minutes without moving. They will start to brown on the bottom side.
We cooked 2 pounds of chicken and used the extra for another recipe.
3. Flip the chicken breasts over, reduce the heat to medium and add 1/3 cup of chicken broth. Cover and cook for another 6-8 minutes until done. It's best to use a meat thermometer and make sure the internal temperature has reached 165 degrees Fahrenheit.
4. Remove from the pan and let the chicken cool for approximately 5 minutes.
5. Fill a deep pan or pot of water, about half full. Then heat on high till it's boiling. You will be cooking the peppers in this.
6. While the water is heating up, cut the peppers in half and clean out the seeds.
7. Cook the peppers for 7 minutes in boiling water, then set the peppers aside.
8. Shred the chicken. You can do it with two forks, tearing it apart, but using a hand or stand mixer is really easy. You put the chicken in the bowl and use the paddle attachment. Turn it on medium for about 30 seconds, and it'll completely shred it. A regular-sized mixer can handle up to 5 chicken breasts, while the large ones can handle up to 10.
9. Chop up 1 1/2 cups of onion while heating a large skillet (the one you cooked the chicken in) over medium heat. Once the pan is hot, lightly spray it with olive oil.
10. Add the onions, 4 cloves (4 tsp.) of minced garlic and a can of fire-roasted tomatoes to the pan. Mix and cook for 2 minutes.
11. Stir in the shredded chicken, can of drained corn, salt and pepper to the onion and tomatoes that are cooking. Mix it all together and cook for another 3 minutes until heated through and combined.
12. Use the chicken mixture to fully overstuff the bell peppers. There will be shredded chicken left over, set it and the stuffed peppers aside.
13. Put 3 tomatoes, the remaining 2 teaspoons minced garlic, the remaining 1 cup of chicken broth and bouillon packet in a blender and mix well, about 45 seconds to a minute. Then, pour that mixture into the pan you boiled the peppers in.
14. Bring the fresh tomato mixture to a boil, then stir in the leftover/remainder shredded chicken. Once it's boiling, turn off the heat.
15. Set the stuffed peppers in the pan, and sprinkle the shredded, low-fat Mozzarella cheese over top of each pepper. Cover and let the pan sit for 8-10 minutes until the cheese has melted over the top.
OPTIONAL: If you'd like this to be spicy, you can add hot peppers to the shredded chicken mix at the same time you add the corn.
Yield: 6 Servings (1 Stuffed Pepper Per Serving)
You can freeze individual servings for easy re-heating later.
Keep the container open a little to allow steam to escape. Microwave on high for approximately 3 minutes.