Thursday, May 16, 2013

More Stuffed Peppers!!

I just can't stay away from these things. They are so good! I have put together a few different recipes for the stuffed peppers but this one tops the others in my opinion. It's not far off but I just made a few adjustments and added a couple new things to the mixture.

This one is packed full of protein and very filling! At over 20 grams of protein and under 200 cals... Try it.... RIGHT NOW.... Go!


1/2 tablespoon Coconut Oil
1/3 cup Cottage Cheese (Lowfat or 1% Milkfat)
1 small Onion
5 servings (serving = 1 medium pepper) Red or Green Bell Pepper
1.5 cup Baby Spinach
1 serving (serving = 1 tsp) Italian Seasoning
3 tsp Minced Garlic
1 cup, cooked Quinoa
1.5 breast, bone and skin removed Skinless Chicken Breast


1. Pre-Heat Oven at 400 degrees

2. Heat 1/2 TB Coconut Oil in a Sauté Pan on a medium flame

3. Add
1 small Onion (diced), 2 TB Minced Garlic,
Cook for 2-3 minutes.

4. Then add
1 lb Diced Chicken Breast,
Italian seasoning,
Black Pepper & Red Pepper Flakes (optional).    Stir Occasionally until Chicken is nearly cooked through.

5. Turn heat off and Add:
2-3 Handfuls of Chopped Baby Spinach,
1/3 Cup LowFat Cottage Cheese,
 1 Cup Cooked Quinoa. Stir until spinach softens and let it sit while you prep the peppers.

6. Cut off the tops of peppers & remove seeds, place in a deep pan.

7. Fill Peppers with Chicken Mix and cover with foil.
Bake for 20 minutes.
8. Remove Foil and turn oven up to broil for about 5-7 minutes (to crisp up the top of the filling)

** Top it off with your favorite hot sauce of choice. Since I like my food extra spicy, we always add the hot stuff to complete the meal ;)  My favorite?  Tapatio 

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