Stuffed peppers are usually filled with a rice and meat mixture. The peppers are a bit tough unless you cook them forever in a liquid that only adds time and calories. This recipe uses roasted bell peppers and chicken. The peppers are sweet and so soft you can cut them with a fork. The filling of choice is chicken but pork works well and so does firm tofu is you prefer a vegan dish. If you think you are not a bell pepper fan you might want to give this a try anyway. The flavor of roasted peppers is mild and sweet. The recipe below is for two, but is easily doubled.
2 large, roasted bell peppers
2 cups chicken, diced and ready to cook
2 tablespoons olive oil
½ teaspoon black pepper
¼ teaspoon garlic salt
¼ teaspoon ground cumin
½ teaspoon ground thyme
¼ cup dry, white wine
¼ cup seasoned breadcrumbs
1 small can mild green chilies
1 green onion, diced, greens and all
2 tablespoons diced celery
1 clove garlic, minced
2 slices fat-free Swiss cheese (You can use whatever cheese you like best!)
½ cup fat-free milk
1-cup panko crumbs
Heat oil in pan and add chicken. Add onion and celery .Cook until chicken is cooked through. Stir in green chilies including any liquid from the can. Add spices. Remove pan from heat once mixture is heated.
Cut cheese slices into small pieces and stir into chicken mixture. Carefully fill each pepper, packing filling tightly. Use a toothpick if needed to keep filling in pepper. Gently dip each filled pepper in milk and then cover with panko crumbs, packing them on as needed. Cover open end with crumbs as well. Line baking pan with parchment paper and place peppers on pan. Spray peppers with cooking oil. Bake in a 350 oven for 20 minutes. Serve on a bed of mashed zucchini for a low-carb indulgence!
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