-
Greek Chicken Stuffed Peppers- prep: 20 minutes
- cook: 10 minutes
- servings: 10
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 424 % Daily Value *
- Total Fat: 23 g 34.72%
- Saturated Fat: 7 g 34.33%
- Trans Fat: 0 g %
- Cholesterol: 76 mg 25.17%
- Sodium: 1007 mg 41.95%
- Calcium: 102 mg 10.24%
- Potassium: 95 mg 2.72%
- Magnesium: 0 mg 0%
- Iron: 3 mg 18.06%
- Zinc: 0 mg 0%
- Total Carbohydrate: 31 g %
- Dietary Fiber: 2 g 8.58%
- Sugar: 3 g
- Protein: 23 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 15.17%
- Vitamin C 42.63%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat4
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch2
- Exchange - Vegetables0
- Exchange - Lean Meat2
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total2 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total2 oz-eq
Summary
These Greek chicken stuffed peppers are an easy yet delicious meal that is low carb and Paleo too.
Ingredients
1 Tablespoon of olive oil
1 cup of grape tomatoes. halved
1 teaspoon crushed garlic
½ teaspoon oregano
½ teaspoon basil
2 cups cooked diced chicken
1 jar of artichoke salad (from Aldi)
2 cups of cauliflower riced
2 cups baby spinach chopped
½ cup of sun dried tomatoes
5 sweet peppers, halved
Instructions
Preheat the oven to 375 degrees.
Microwave the peppers for 4 minutes. I had to do this in two batches.
Meanwhile add olive oil and garlic to a large saute pan.
Saute for 1 minute and then add grape tomatoes, oregano, basil and cook for 1 more minute.
Add your artichoke salad and let simmer for a couple minutes.
Add the cooked chicken and cauliflower and continue to simmer for 1 minutes.
Add your spinach and stir until the spinach is wilted. Then take off the stove to cool.
Place your pepper halves in a large baking dish.
When the chicken mixture has cooled stuff each pepper with the mix.You might have a bit leftover depending on how big your peppers are.
Place in the oven and bake for 10 minutes.
Serve as is, over rice or cauliflower rice.
Enjoy!