I LOVE these stuffed peppers.
I make a whole bunch and then get to savor them for a couple of days.
I like to play around with the recipe a lot and add my own touch each time.
Adding corn is one of my favorites.
This time we used just green bell peppers and I added the leftover Black Bean and Quinoa Salad I made the other day. (scroll down)
Oh, my, yumminess. I think this one is a keeper! I must try!
This is the basic recipe that I follow from Skinnytaste
Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can. Placeall stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese and enjoy.
Servings: 6 servings (1/2 pepper) • Time: 55 minutes • Old Points: 4 • Points+: 5
Calories: 184.7 • Fat: 2.3 g • Protein: 20.8 g • Carb: 20.2 g • Fiber: 1.6 g