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Chicken and Rice Stuffed Peppers

Yield: 4 servings. 1 pepper per serving.



4 medium green bell peppers
1/2 cup chopped onion
12 ounces cubed skinless chicken breast (about 3)
14-ounce can stewed tomatoes, no-added-salt
2 cups cooked brown rice
1/4 teaspoon hot pepper sauce
1/2 cup nonfat grated mozzarella cheese

Cut tops off green peppers; remove seeds and membrane. Place them in a large baking pan with a little water on the bottom.

Lightly spray a 12 inch nonstick skillet with vegetable oil cooking spray. Saute onion until tender. Add chicken and tomatoes and cook until chicken is done.

Add the cooked brown rice and hot pepper sauce. Bring back to a boil and then take off stove.

Allow to stand for 5 minutes.

Preheat oven to 350 degrees. Stuff peppers with chicken-rice mixture. Bake for 30-35 minutes or until peppers are tender. Top with cheese and serve hot.