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Photo: Photography / Caitlin Bensel, Food Styling / Ruth Blackburn
Active Time:15 minsTotal Time:45 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:45 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipeNutrition NotesBell peppersare a vitamin C powerhouse, with one pepper providing almost twice your vitamin C needs for a day. Peppers are also an excellent source of vitamin A and fiber. And as their color may suggest, they’re loaded with antioxidants—which means they help lower inflammation and chronic disease.Chicken, both white and dark meat, provides complete protein and other vitamins and minerals that are necessary for good health. While thigh meat contains a bit more saturated fat than breast meat, both can fit into a healthy eating pattern.
Jump to recipe
Nutrition NotesBell peppersare a vitamin C powerhouse, with one pepper providing almost twice your vitamin C needs for a day. Peppers are also an excellent source of vitamin A and fiber. And as their color may suggest, they’re loaded with antioxidants—which means they help lower inflammation and chronic disease.Chicken, both white and dark meat, provides complete protein and other vitamins and minerals that are necessary for good health. While thigh meat contains a bit more saturated fat than breast meat, both can fit into a healthy eating pattern.
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients4mediummulticolored bell peppers, halved lengthwise and seeded1tablespoonextra-virgin olive oil2 ½cupsshredded cooked chicken½cupplain whole-milk Greek yogurt½cupshredded low-moisture part-skim mozzarella cheese¼cuphot sauce, such as Frank’s RedHot½teaspoononion powder½teaspoongarlic powder½teaspooncayenne pepper¼cupchopped scallions, divided3tablespoonsblue cheese dressing or ranch yogurt dressing, such as Bolthouse Farms
Cook Mode(Keep screen awake)
Ingredients
4mediummulticolored bell peppers, halved lengthwise and seeded
1tablespoonextra-virgin olive oil
2 ½cupsshredded cooked chicken
½cupplain whole-milk Greek yogurt
½cupshredded low-moisture part-skim mozzarella cheese
¼cuphot sauce, such as Frank’s RedHot
½teaspoononion powder
½teaspoongarlic powder
½teaspooncayenne pepper
¼cupchopped scallions, divided
3tablespoonsblue cheese dressing or ranch yogurt dressing, such as Bolthouse Farms
DirectionsPreheat oven to 400°F. Line a rimmed baking sheet with foil. Rub or brush all sides of bell peppers evenly with oil. Arrange the peppers, cut- sides down, on the prepared pan. Bake until slightly softened, about 10 minutes.Meanwhile, stir chicken, yogurt, mozzarella, hot sauce, onion powder, garlic powder, cayenne and 2 tablespoons scallions together in a large bowl until combined.Remove the peppers from the oven and flip them; pour off and discard any excess juices. Spoon the chicken mixture evenly into the pepper cavities (a heaping 1/3 cup each). Bake until the peppers are tender and the filling is heated through, about 15 minutes. Drizzle evenly with dressing and sprinkle with the remaining 2 tablespoons scallions.Originally appeared: EatingWell.com, November 2021
Directions
Preheat oven to 400°F. Line a rimmed baking sheet with foil. Rub or brush all sides of bell peppers evenly with oil. Arrange the peppers, cut- sides down, on the prepared pan. Bake until slightly softened, about 10 minutes.Meanwhile, stir chicken, yogurt, mozzarella, hot sauce, onion powder, garlic powder, cayenne and 2 tablespoons scallions together in a large bowl until combined.Remove the peppers from the oven and flip them; pour off and discard any excess juices. Spoon the chicken mixture evenly into the pepper cavities (a heaping 1/3 cup each). Bake until the peppers are tender and the filling is heated through, about 15 minutes. Drizzle evenly with dressing and sprinkle with the remaining 2 tablespoons scallions.
Preheat oven to 400°F. Line a rimmed baking sheet with foil. Rub or brush all sides of bell peppers evenly with oil. Arrange the peppers, cut- sides down, on the prepared pan. Bake until slightly softened, about 10 minutes.
Meanwhile, stir chicken, yogurt, mozzarella, hot sauce, onion powder, garlic powder, cayenne and 2 tablespoons scallions together in a large bowl until combined.
Remove the peppers from the oven and flip them; pour off and discard any excess juices. Spoon the chicken mixture evenly into the pepper cavities (a heaping 1/3 cup each). Bake until the peppers are tender and the filling is heated through, about 15 minutes. Drizzle evenly with dressing and sprinkle with the remaining 2 tablespoons scallions.
Originally appeared: EatingWell.com, November 2021
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Nutrition Facts(per serving)304Calories12gFat11gCarbs36gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
