Chicken & Broccoli-Stuffed Bell Peppers

For freezer-friendly dish: Cool stuffed peppers slightly; cover dish tightly with plastic wrap, then aluminum foil and freeze up to 2 months. To bake stuffed peppers: Preheat oven to 425F, remove plastic wrap and aluminum foil. Recover stuffed peppers with foil; bake from frozen 1 hour or until internal temperature reaches 165F. Per pepper half: 334 cal, 8g fat, 3g sat fat, 54mg chol, 473mg sod, 36g carb, 6g fiber, 7g sugar, 28g protein

Updated at: Sat, 24 Aug 2024 20:01:22 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories198.1 kcal (10%)

Total Fat8.5 g (12%)

Carbs17.6 g (7%)

Sugars1.9 g (2%)

Protein13.1 g (26%)

Sodium317.3 mg (16%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 cupdry quinoa

rinsed

4bell peppers

small, halved lengthwise and seeded

2 cfrozen broccoli florets

thawed

1 ½ crotisserie chicken

shredded

¾ cshredded cheddar cheese

divided, 1/2 c & 1/4c

¼ tsalt

Instructions

Step 1

Preheat oven to 425. Prepare quinoa according to package directions. Place peppers, cut side up, in 9x13” baking dish. In large bowl, toss broccoli, chicken, 1/2 c cheese, salt and quinoa. Makes about 5 cups. Fill peppers with mixture; sprinkle with remaining 1/4 c cheese. Bake peppers 25 minutes or until peppers are tender.