Chicken Stuffed Peppers
Sue Parenio

3 servings, 6 points each

Ralph made these for our 29th anniversary! Make the rice earlier in the day. Don't be tempted to substitute turkey meat…..it's not as soft or mild tasting or juicy. Serve with cilantro on the side.
He wants to try adding mushrooms to this!

1/2 lb lean chopped chicken meat (if it's not in the store, use chicken breasts whizzed up in the food processor)
1 garlic, minced
3 T onion, minced
chopped fresh cilantro or parsley
1/2 tsp garlic powder
1/2 tsp cumin powder
salt to taste
2 large sweet red or yellow bell peppers, washed
1/2 cup fat free chicken broth
3 T tomato sauce (he had some with garbanzos in it. So some of the garbanzos ended up in the mix --DELICIOUS!)
1/2 cups cooked BROWN rice or other grain.
Olive oil spray
2 T reduced fat shredded cheese (he used reduced fat mozzarella)

Heat oven to 400°. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey. Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through. Add tomato sauce and HALF of the chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.

Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can. Place stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheese. If you like, crisp this up in the broiler before serving.




The Johnson Family Cookbook