Parmesan Chicken Stuffed Peppers Recipe
Ingredients
For the Stuffed Peppers:
- 4 large bell peppers (any color)
- 1 pound ground chicken breast
- 1 cup cooked quinoa or rice
- 1 cup marinara sauce (sugar-free, low sodium)
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh basil or parsley for garnish (optional)
Instructions
1. Prepare the Bell Peppers:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. If the peppers do not stand upright, you can slice a thin layer off the bottom to create a flat surface.
- Place the peppers in a baking dish, cut side up.
2. Cook the Filling:
- In a large skillet, heat a little olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
- Add the ground chicken to the skillet and cook until browned and fully cooked through, breaking it up with a spoon as it cooks.
- Stir in the cooked quinoa or rice, marinara sauce, dried Italian seasoning, salt, and black pepper. Mix well and cook for another 2-3 minutes until everything is well combined and heated through.
- Remove the skillet from heat and stir in 1/4 cup of the grated Parmesan cheese.
3. Stuff the Peppers:
- Spoon the chicken mixture evenly into the prepared bell peppers.
- Sprinkle the remaining 1/4 cup of Parmesan cheese over the top of the stuffed peppers, followed by the shredded mozzarella cheese.
4. Bake the Peppers:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
5. Serve:
- Garnish the stuffed peppers with fresh basil or parsley, if desired.
- Serve hot and enjoy!
Weight Watchers Points (per serving)
Stuffed Peppers:
- Ground Chicken Breast (4 oz): 0 points
- Cooked Quinoa or Rice (1/4 cup): 1 point
- Marinara Sauce (1/4 cup): 1 point
- Parmesan Cheese (2 tbsp): 2 points
- Mozzarella Cheese (2 tbsp): 2 points
- Olive Oil (1 tsp): 1 point
Total Points per Stuffed Pepper:
- Chicken Filling: 2 points
- Quinoa/Rice: 1 point
- Marinara Sauce: 1 point
- Parmesan Cheese: 2 points
- Mozzarella Cheese: 2 points
Total: 8 points per stuffed pepper
Nutritional Information (per serving)
Calories: ~300 calories
Protein: ~25 grams
Carbohydrates: ~20 grams
Fat: ~12 grams
Fiber: ~5 grams
Sugars: ~6 grams
Enjoy your delicious and healthy Parmesan Chicken Stuffed Peppers!
Ingredients
For the Stuffed Peppers:
- 4 large bell peppers (any color)
- 1 pound ground chicken breast
- 1 cup cooked quinoa or rice
- 1 cup marinara sauce (sugar-free, low sodium)
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh basil or parsley for garnish (optional)
Instructions
1. Prepare the Bell Peppers:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. If the peppers do not stand upright, you can slice a thin layer off the bottom to create a flat surface.
- Place the peppers in a baking dish, cut side up.
2. Cook the Filling:
- In a large skillet, heat a little olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
- Add the ground chicken to the skillet and cook until browned and fully cooked through, breaking it up with a spoon as it cooks.
- Stir in the cooked quinoa or rice, marinara sauce, dried Italian seasoning, salt, and black pepper. Mix well and cook for another 2-3 minutes until everything is well combined and heated through.
- Remove the skillet from heat and stir in 1/4 cup of the grated Parmesan cheese.
3. Stuff the Peppers:
- Spoon the chicken mixture evenly into the prepared bell peppers.
- Sprinkle the remaining 1/4 cup of Parmesan cheese over the top of the stuffed peppers, followed by the shredded mozzarella cheese.
4. Bake the Peppers:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
5. Serve:
- Garnish the stuffed peppers with fresh basil or parsley, if desired.
- Serve hot and enjoy!
Weight Watchers Points (per serving)
Stuffed Peppers:
- Ground Chicken Breast (4 oz): 0 points
- Cooked Quinoa or Rice (1/4 cup): 1 point
- Marinara Sauce (1/4 cup): 1 point
- Parmesan Cheese (2 tbsp): 2 points
- Mozzarella Cheese (2 tbsp): 2 points
- Olive Oil (1 tsp): 1 point
Total Points per Stuffed Pepper:
- Chicken Filling: 2 points
- Quinoa/Rice: 1 point
- Marinara Sauce: 1 point
- Parmesan Cheese: 2 points
- Mozzarella Cheese: 2 points
Total: 8 points per stuffed pepper
Nutritional Information (per serving)
Calories: ~300 calories
Protein: ~25 grams
Carbohydrates: ~20 grams
Fat: ~12 grams
Fiber: ~5 grams
Sugars: ~6 grams
Enjoy your delicious and healthy Parmesan Chicken Stuffed Peppers!