Chicken and White bean stuffed peppers
There are loads of different stuffed pepper recipes on the internet, but tonight I went for this chicken & white bean stuffed peppers from SkinnyTaste.com, and it might just be my favorite one I've made yet. My mom and I each had two filled pepper halves, and we left the dinner table not feeling too stuffed like the night before with our giant taco-burrito-bowl-nacho-plate-thing for Taco Tuesday. This meal is pretty light and won’t make you feel like you just put on 20 lbs after dinner. C’mon…we all know that feeling :) especially when you had about 30 bites too many lol. We’re all human. It’s okay. It happens!
Stuffed peppers also make wonderful leftovers either for lunches or dinners in the following days.
- 2 tsp avocado oil (or olive oil)
- 1 small onion, chopped
- 4 cloves garlic, chopped
- 1 small red bell pepper, chopped
- 1/4 cup cilantro (or parsley if you don't like cilantro)
- 5 bell peppers (any colors you'd like)
- 14 oz shredded cooked chicken breast (we cooked 2 big chicken breasts in the crockpot earlier that day and seasoned them with salt/pepper/garlic salt)
- 1/2-1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- Salt or garlic salt to taste
- 15.5 oz can white beans
- Shredded cheddar cheese for topping the peppers
In a large skillet, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about 2 minutes. Add chicken and season with cumin, chili powder, garlic powder, and salt. Add beans and 1 to 1-1/2 cups of water and simmer for about 10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.
Preheat oven to 350°F. Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. Fill each pepper with a heaping 1/3 cup of chicken and bean mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake for 30 minutes. Remove foil, top with cheese and bake uncovered another 5 minutes.