Can anyone share a stuffed green pepper with chicken recipe

I've never tried these, but they look good! And most of Gina's stuff is amazing.

http://www.skinnytaste.com/2010/08/chicken-and-white-bean-stuffed-peppers.html

Hi I dont really have an actual recipe...I have altered something my mom used to do growing up. Remove tops/insides from pepper and cook. I usually steam until tender (NOT mush). I stuff mine with shredded chicken breast, stewed/diced tomatoes, brown rice, black beans, (sometimes white corn) and top with a small portion of skim mozarella cheese....YUMMY.... ( and of course some seasonings thrown in!! )

If this sounds like something you would like. Let me know I will give more details

Hi I dont really have an actual recipe...I have altered something my mom used to do growing up. Remove tops/insides from pepper and cook. I usually steam until tender (NOT mush). I stuff mine with shredded chicken breast, stewed/diced tomatoes, brown rice, black beans, (sometimes white corn) and top with a small portion of skim mozarella cheese....YUMMY....

If this sounds like something you would like. Let me know I will give more details

I don't care for black beans but the other stuff sounds YUMMMMMMMMMMY

bump

My stuffed pepper reciepe is fairly simple. Not sure exactly how many calories would be in it because I havent made it since I started calculated. Anyways.

Cut off the top of the pepper (color of your choice I live green) remove the seeds. (6 decent sized peppers)

I boil mine in water until soft (but not mushy or falling apart) just to give them a head start cooking.

Mix together:
Browned ground turkey or chicken (1.5lbs) with 1 clove minced garlic
boil in bag brown rice (2 bags) Could use quina
Green pepper and mushroom tomato sauce (1 jar) Reserve 2 Tablespoons to use as topping
Mrs Dash extra spicy. (add to taste)
Parmasean cheese ( 1 Tablespoon)


Remove peppers from water and place in 13x9 baking dish
Fill peppers with mixture and top with shredded motzeralla cheese and remaning sauce mixed with 1/2cup water
Bake for 30 minutes.

ENJOY!

Hi! I make stuffed bell peepers all the time. I like to use red/yellow or orange peppers better if they are available-they are more "meaty"... Anyway, but green should work just fine too.
Here is what you need.
Ground chicken-1.5-2 lbs
Bell peppers-usually-13-15. If you run out of peppers and still have chicken, you can make little meatballs and make it at the same time-they turn out yummy...
onion-med-lg-1/2 raw and 1/2 saute w some oil in a pan until brownish
1 egg
spices-salt, pepper, and whatever else you like/usually use...
rice cooked-brown or white, whatever you normally use
vinegar
carrot
hunts tomato sauce(4 oz can?)

Before you start you boil some water with some vinegar.
First you prep the chicken. Mix it with egg, grated raw onion, sauteed onion when it cooled, rice.
Next you take peppers, cut off the top, wash inside and out and put them in the boiling water w vinegar for a few minutes-it will make peppers softer. Save the water for later use
Take out peppers, let them cool and stuff them with chicken they you prepared.
In the big pot cut up some onions and put it on the bottom. You can also put carrots, zucchini and whatever else you like
Put the peppers on top. For me they usually fill up the whole pot. You can add some water w vinegar that you saved.
Start cooking on medium.

In a separate pan put grated carrot and saute it then add the tomato sauce. You can also add some sour cream.

When the sauce is done put it in the big pot with your peppers and let everything cook for 1.5-2 hours..
I also baked the peppers, maybe 1-1.5 hours, they turn out really good too.


It seems like a lot of work, but the whole family loves it . I generally have leftovers for 2 days, They are about 250 cal each...
Good luck!

New Orleans Style Stuffed Peppers

Prep Time:25 min
Start to Finish:6 hr 30 min
makes:4 Servings

8 ounces ground chicken breast
1/2 cup thinly sliced celery
1 teaspoon olive oil
1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained
1 1/3 cups cooked brown rice
1 medium fresh jalapeño chile pepper, seeded and finely chopped* (optional)
1/2 teaspoon Cajun seasoning
1/8 teaspoon salt
4 large red sweet peppers or you can use green peppers too

1. In a large skillet cook chicken and celery in hot oil over medium heat until chicken is brown, stirring to break up chicken as it cooks. Drain tomatoes, reserving liquid. Add half of the tomatoes, the cooked brown rice, chile pepper, Cajun seasoning, and salt to chicken mixture. Remove tops, membranes, and seeds from peppers. Spoon chicken mixture into peppers. Pour reserved tomato liquid and the remaining tomatoes into the bottom of a 5- to 6-quart slow cooker. Place peppers, filled sides up, on top of tomatoes in cooker.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Transfer peppers to a serving plate. Serve with tomatoes from slow cooker.

*Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap


1 Serving: Calories 240 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 590mg; Total Carbohydrate 34g (Dietary Fiber 6g, Sugars 14g); Protein 17g Percent Daily Value*: Vitamin A 110%; Vitamin C 350%; Calcium 4%; Iron 10% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 2 Vegetable; 1 1/2 Very Lean Meat Carbohydrate Choices: 2