Stuffed Peppers – Low Fat Chicken Recipes
Posted by admin on Aug 23, 2009
Who like peppers? I do! I do! Not everyone does, though, but after you invite your picky friends over for this meal, they will certainly change their minds…
Stuffed Peppers
- 1 pound ground chicken
- 1 onion
Brown these in a large skillet (I use a big Wok pan) with a few dashes of salt and pepper. Add the following with the heat on high:
- 1 large can of chopped stewed tomatoes, with juice
- 1/2 cup uncooked rice
- 2 tsp oregano or basil
- 2 tbsp worcestershire sauce
- 3/4 cup water
And for the secret ingredient…………….
- 4 zucchini squash or yellow crook-neck squash or a combo of both, finely chopped
Bring to a boil, then cover and simmer on medium/low for 20 minutes. While that is cooking, get the peppers ready:
- 4 bell peppers (green have the most peppery flavor, red is sweeter, yellow is the mildest)
Cut peppers in half and remove the stem and seeds. Proceed to cut in lengthwise strips. Steam the peppers in the microwave by placing in a microwave-safe dish, adding approx. 1/4 cup water, and cover and cook for 7-10 minutes. When the peppers are done, spread out in the bottom of a 9×13 pan. After the meat sauce is done, spoon into the pan. Finally, spread…
- 1 cup grated cheese
…all over the top. Bake at 350 degrees for 20-30 minutes, just until hot and ready for serving.
SOOOO…. the Points (TM). This recipe comes out to be about 40 points for the entire recipe. This makes 8 servings, so it’s only 5 points per serving. You get to eat a lot, so it’s like one of the best low fat chicken recipes I know.
And what do you think about all that squash? Weird, eh? It totally takes on the flavors of the recipe, and when you’re eating it, you can’t even tell it’s there. It’s amazing. My kids LOVE the “meat goo”, and they’ll eat the peppers, too, like the peppers make it actually taste better or something. 
