Chicken Stuffed Peppers
Yield: 4 servings (4 points per serving for blue and purple, 5 points per serving for green)
Ingredients
- 2 peppers (you can use red, yellow or orange)
- 1 teaspoon extra virgin olive oil
- 1 clove garlic, minced
- 2 cups baby spinach
- 1 cup part-skim ricotta cheese
- 1 cooked chicken breast, chopped
- 1/4 cup Parmesan cheese, shredded
- Salt and pepper, to taste
- 1/4 cup marinara sauce
- Optional: extra shredded Parmesan cheese to garnish after baking. Add extra points if you choose to do this.
Instructions
- Preheat oven to 425 degrees F.
- Cut peppers in half, remove seeds and wash them off. Set aside to let them dry.
- Add olive oil to a heated frying pan, then add the garlic. Let cook for 1 minute, then add the spinach. Let the spinach cook until it is wilted.
- Add the ricotta cheese to a mixing bowl. Add in the spinach, chicken, Parmesan cheese, salt and pepper. Stir together.
- Stuff the peppers with the cheese mixture, then bake for 20 minutes.
- Top each pepper with 1 tablespoon of marinara sauce. Optional: sprinkle on extra Parmesan cheese.