Stuffed Peppers
This is the Stuffed Peppers recipe.
- Prep: 20 min
- Cooking: 50 min - 55 min
Ingredients
- 4 medium green, red or yellow bell peppers
- 12 1/2 oz (375 g) skinless, boneless chicken breast
- 2 tbsp (30 mL) butter
- 1 clove garlic minced
- 1 1/2 cups (375 mL) 35 % cream
- 1 cup (250 mL) frozen peas
- 1 cup (250 mL) frozen corn kernels
- 3/4 cup (180 mL) quick cooking rice uncooked
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) pepper
- 1/2 tsp (2 mL) hot chili flakes
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Preparation
Cut off tops of peppers, reserve. Remove seeds and membrane from peppers.
Cut chicken into thin slices. Melt butter in skillet over medium heat. Add chicken and garlic, cook for 3 min. Add remaining ingredients; mix well.
Place peppers into heat proof dish. Spoon mixture equally into peppers, replace tops. Cover with foil.
Bake in preheated 350 °F (180 °C) oven for 45 to 50 min or until peppers are cooked.
Tips
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Nutritional information
Per serving| Energy: | 606 Calories |
| Protein: | 28 g |
| Carbohydrate: | 39 g |
| Fat: | 39 g |
| Fibre: | 5 g |
| Sodium: | 759 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 9 % / 94 mg |
| Niacin: | 70 % |
| Vitamin A: | 50 % |
| Vitamin B6: | 43 % |
| Vitamin C: | 151 % |
