BUFFALO CHICKEN STUFFED PEPPERS
These cheesy Buffalo Chicken Stuffed Peppers are a healthy, low-carb way to get your Buffalo fix! Easy, gluten free, keto and 100% delicious!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
- Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
- In a medium saucepan over medium heat, stir together the hot sauce, butter, salt, garlic powder, and onion powder, until the butter melts. Remove from the heat.
- Stir in the shredded chicken, coating with the sauce.
- Stir in the Greek yogurt and 1/4 cup of the provolone.
- Mound the filling inside of the peppers. Sprinkle the remaining 1/2 cup provolone over the top.
- Pour a bit of water into the pan with the peppers-just enough to barely cover the bottom of the pan. Carefully transfer to the oven and bake uncovered for 30 to 35 minutes, until the peppers are fork tender and the cheese is melted.
- Remove from the oven. Top with feta and chopped green onions. Enjoy hot.
Nutrition Facts : ServingSize 1 pepper halve (with feta), Calories 215 kcal, Carbohydrate 5 g, Protein 20 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 63 mg, Fiber 1 g, Sugar 4 g
CHICKEN OR PORK STUFFED CAPSICUMS/BELL PEPPERS
If you are following the WW points programme, this serves 4 at 3.5points each. I have included points in brackets beside each ingredient. The chicken or pork is fresh minced. I serve this with a baked vegetable medley, but as it has oriental flavours, stir fried vegetables could also be used.
Provided by Jogreen
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre heat oven to 180'C/350'F.
- Slice the capsicums in half lengthwise and scoop out the seeds.
- Mix together all the other ingredients.
- Stuff mixture into the capsicum halves.
- Bake on an oven tray lined with baking paper, until cooked thoroughly (about 20-30mins depending on your oven).
Nutrition Facts : Calories 311.9, Fat 13.2, SaturatedFat 3.7, Cholesterol 56.2, Sodium 253.6, Carbohydrate 29.6, Fiber 4.5, Sugar 8.6, Protein 19.2
PORK STUFFED BELL PEPPERS
Make and share this Pork Stuffed Bell Peppers recipe from Food.com.
Provided by Denise in NH
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lightly brown ground pork in large frying pan; pour off drippings.
- Sprinkle salt and pepper over meat.
- Add cream of celery soup, corn and onions.
- Simmer for about 10 minutes.
- Cut peppers in half lengthwise and remove seeds and membrane; cook in boiling salted water for 2 minutes; drain.
- Fill pepper halves with meat mixture and place on rack in a roasting pan.
- Bake in a 350 oven for 15 minutes.
- Sprinkle salt on both sides of tomatoe slices and place on top of stuffed peppers and sprinkle with Parmesan cheese; bake 15 minutes longer.
Nutrition Facts : Calories 425.8, Fat 26.2, SaturatedFat 9.4, Cholesterol 112.2, Sodium 965.1, Carbohydrate 16.1, Fiber 2.2, Sugar 4, Protein 31.6
T.V.P. STUFFED CAPSICUMS/BELL PEPPERS
A veggie alternative to beef stuffed peppers for people who like the taste of meat but can't (or won't) eat it (like me!)
Provided by ms carmelle
Categories Savory
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- add the gravy powder, black pepper, and oregano to the T V P. add the boiling water stirring well then add the Worcestershire sauce, balsamic vinegar and stir again. let that sit for at least an hour.
- in a shallow pan heat the olive oil on medium heat, chop the onion and press the garlic and heat both until they soften. don't forget to stir to avoid blackening the garlic! finely chop the mushrooms (i peel mine first) and add to the pan and cook until the mushrooms begin to sweat. Add the T V P to the pan and stir in for 2 minutes reduce heat and add the can of tomatoes. stir again until well mixed and turn off heat. preheat oven to 200°C.
- Prep the capsicums by taking off the tops and removing the seeds then rinse out. place capsicums on baking sheet and stuff with the T V P mixture.
- When the oven is hot enough place the baking tray on middle shelf and cook for 1 hour.
- Serve with mixed green salad and enjoy!
- VEGANS BEWARE. Worcestershire sauce contains anchovies so leave it out when making i don't use salt here because of the Worcestershire so if not using you will want to add to taste.
- PLEASE NOTE ABOUT T V P.
- In America you can get T V P frozen and already hydrated at the supermarket and so you could substitute 3 cups of that (as is) to the 1 cup of dried with the 3 cups of boiling water: here in Australia you can find T V P at the supermarket but its cheaper at the health food store (go figure!) and sadly I've not been able to find the frozen T V P trust me I've looked.
- Btw - in the United Kingdom T V P is sometimes known as soya mince.
EASY CHICKEN PESTO STUFFED PEPPERS
On busy weeknights, I don't want to spend more than 30 minutes preparing dinner, nor do I want to wash a towering pile of dishes. This recipe delivers without having to sacrifice flavor! -Olivia Cruz, Greenville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cut peppers lengthwise in half; remove stems and seeds. Place peppers on a baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Reduce oven temperature to 350°., Meanwhile, in a large bowl, combine chicken, rice and pesto. When cool enough to handle, fill peppers with chicken mixture; return to baking sheet. Bake until heated through, about 5 minutes. Sprinkle with cheese; bake until cheese is melted, 3-5 minutes. If desired, sprinkle with basil.
Nutrition Facts : Calories 521 calories, Fat 31g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 865mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein.
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- Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
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