Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, healthy chicken-stuffed peppers. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Healthy chicken-stuffed peppers is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Healthy chicken-stuffed peppers is something that I have loved my whole life.
Chicken Mushroom Barley Stuffed Peppers Havoc in the Kitchen. This recipe for healthy chicken stuffed peppers is such a simple and easy dinner idea. Made with brown rice, veggies, ground chicken, and marinara these stuffed bell peppers are easy to make keto or low carb (make without the rice).
To get started with this recipe, we have to prepare a few components. You can have healthy chicken-stuffed peppers using 10 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Healthy chicken-stuffed peppers:
- Get 4 medium yellow peppers
- Prepare 3 medium chicken breasts
- Take 1 small red pepper
- Prepare 1 medium aubergine
- Make ready 2 medium onions
- Make ready 1/2 glass of water
- Take light goat cheese
- Prepare salt
- Take pepper
- Get olive oil
Here is a healthy entree that takes a little bit of extra time, but it's is well worth it in the end. These chicken stuffed peppers are filled with so much goodness, and they are basically a full meal in one because you get three veggies (corn, onion and peppers), a whole grain (brown rice), two proteins (black beans and chicken) and a fruit (tomatoes). Mix sauteed pepper and onion mix, chicken, kale, goat cheese, garlic powder, cayenne pepper, and salt together in a bowl; spoon into bell peppers to overflowing. Arrange stuffed peppers in a casserole dish.
Instructions to make Healthy chicken-stuffed peppers:
- Cut the breasts in dices season it with salt and pepper and cook it with a bit of oil. Do not let turn gold.
- Peel and chop the aubergine, put it on a siever and salt it so it loses its bitterness. Pre-heat oven to 230°C.
- Chop the red pepper and cut the onions julienne-style and cook them in a pan with oil. When the onion is translucid add the aubergine and the glass of water.
- Blend the chicken and set aside. Boil the yellow peppers for 5-6 minutes. Do not cut them in any way.
- Dry the peppers, remove the top part, hook your fingers inside and pull the seeds out.
- Put a layer of chicken (press it gently with your finger tips) then one of of vegetables and another one fo chicken to th top.
- Grate some cheese. Put around a teaspoon of the vegetables on top (and the middle) of the peppers and cover the rest of the top with the cheese.
- Grease a deep glass tray with oil, put the pepper and put in the oven until cooked to your taste.
Normally, I serve this recipe as a main dish, but it would be creative to turn these into a Buffalo chicken stuffed peppers appetizer using mini peppers. Remove from the heat; stir in the tomatoes, mushrooms and zucchini. Spoon the remaining rice mixture around peppers. That's all it takes to cook the stuffing. Now you want to slice the peppers in half lengthwise and hallow them out by removing the seeds and membranes.
So that’s going to wrap it up for this special food healthy chicken-stuffed peppers recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
