It's ok. I know I'm awesome. Last night, I multitasked. I cooked dinner while watching American Idol. Holla! I would chop and then race to the tv, stir and come back to the tv, etc. I'm pretty cool like that. Oh, but how I wish I had a tv in the kitchen! The good news - Tim made it to the top 24! Get ready to do some voting next week.
In attempt to eat healthier, I decided to make stuffed peppers using a recipe from on of my fav healthy eating sites http://www.skinnytaste.com/. That and I told Andrew I would make a killer dinner for him to look forward to after working a LONG 12 hour day...
Gina's Weight Watcher Recipes
Servings: 5 • Serving Size: 2 halves • Old Points: 6 pts • Points+: 8 pts
Calories: 303.7 • Fat: 5.9 g • Protein: 29.9 g • Carb: 34.9 g • Fiber: 6.5 g
2 tsp olive oil 1 onion, chopped
4 cloves garlic, chopped
1/2 half red bell pepper
1/4 cup parsley (or cilantro)
5 bell peppers (red or green)
14 oz shredded cooked chicken breasts
cumin
adobo (or salt)
15.5 oz can white beans
1/2 cup shredded cheddar
Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. - Next time, I'm saving this duty for Andrew.
In a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute. - Ummm. I forgot to get parsley at the store. Fail. And, I couldn't find my dried stuff. Oh, well.
In a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute. - Ummm. I forgot to get parsley at the store. Fail. And, I couldn't find my dried stuff. Oh, well.
Add chicken and season with cumin and adobo. - Easy peasy. (Is peasy even a word?)
Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste. - My sauce was not getting any thicker and I added less than 1 cup of water. Also, I was becoming impatient - it was after 7pm.
Preheat oven to 350°.
Fill each pepper with 1/3 cup of chicken and bean mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish.
Cover tight with foil. Bake 30 minutes at 350°. Remove foil, top with cheese and bake uncovered another 5 minutes.
Cover tight with foil. Bake 30 minutes at 350°. Remove foil, top with cheese and bake uncovered another 5 minutes.
Final thought: I would give it more spice next time and add some tomatoes. I don't think a little cheese or rice mixed in would hurt either. I'm pretty sure that these are impossible to screw up no matter what you put inside. Be fearless, make stuffed peppers.
one thing i've found when cooking stuffed peppers, is to boil the peppers in water for a few minutes before adding the inside ingredients and baking. It makes them more tender then crunchy in the end. - if you like tender over crunchy. :) looks yummy!
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