No Carb Chicken Stuffed Green Peppers Food

CHICKEN-STUFFED GREEN PEPPERS

Steps:

• Preheat oven to 350°. Cut tops off peppers; remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water. Place upside down on paper towels; set aside. , In a large saucepan, saute the onion and garlic in butter until tender. Add the chicken, broth, rice with contents of seasoning packet, celery, carrot, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until the rice is almost tender. , Remove from the heat; stir in the tomatoes, mushrooms and zucchini. Spoon rice mixture into the peppers; place in a greased 2-qt. baking dish. Spoon the remaining rice mixture around peppers. , Cover and bake at 350° for 25-30 minutes or until the peppers are tender and filling is heated through. Uncover and sprinkle with Parmesan cheese; bake 5 minutes longer.

NO CARB - CHICKEN STUFFED GREEN PEPPERS

Steps:

• Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain.
• Put the chicken, black beans, tomatos, mushrooms, 4 oz of the cheese and the seasonings in a large bowl and toss until mixed.
• Preheat oven to 350 and spray a baking dish with Pam.
• Arrange the peppers in the baking dish and stuff generously with the mixture from the bowl.
• Top the stuffed peppers with the remaining cheese.
• Bake at 350 for 45 minutes.
• Enjoy!

LOW-CARB BEEF-STUFFED GREEN PEPPERS

Steps:

• Brown the ground beef and finely dice the tomato.
• Add the V-8 or tomato juice and seasoning until all ingredients are warm then remove from heat. Roll the bread slices in your hands over the meat sauce one at a time and mix with the sauce. ( you want enough bread to soak up the liquid to make the final product moist but not soupy). Remove the tops and all seeds from the peppers.
• Spoon enough of the meat mixture into each pepper to fill to the top.
• Sprinkle the breadcrumbs and then the cheese on top of each filled pepper so that the meat mixture is covered.
• Place the peppers in a casserole dish with approx 1/4 inch water and cook in a 350 d egree oven until each pepper is soft to the touch (approx 45-60 minutes). This recipe can also be used for stuffed tomatoes but the cooking time will be shorter.
• Enjoy !

CHICKEN-STUFFED GREEN BELL PEPPERS

Steps:

• Cut tops off of peppers and remove seeds.
• Place peppers in a large pot of boiling water and boil for 3 minutes.
• Drain and rinse in cold water; set aside.
• In a saucepan, cook onion and garlic in melted butter until tender.
• Add chicken, broth, rice with seasoning packet contents, celery, carrot, basil, and thyme; bring to a boil.
• Lower heat; cover and simmer until the rice is tender.
• Remove from heat; stir in tomatoes, mushrooms, and zucchini.
• Spoon mixture into the peppers; put in a greased 2-quart casserole.
• Spoon remaining rice mixture around the peppers.
• Cover and bake at 350 degrees for 25-30 minutes or until peppers are tender and the filling is heated thoroughly.
• Uncover and sprinkle with parmesan cheese, bake 5 minutes more.