Dinner

Stuffed Red Peppers-Chicken.Brown Rice.Feta is for Dinner.

Stuffed Red Peppers-Chicken.Brown Rice.Feta takes 30 minutes to prepare.

Stuffed Red Peppers-Chicken.Brown Rice.Feta takes 30 minutes to cook.

Stuffed Red Peppers-Chicken.Brown Rice.Feta makes 8 servings.

The ingredients for Stuffed Red Peppers-Chicken.Brown Rice.Feta are:

1 vegetable oil- cooking spray
2.5 cup chicken or vegetable broth - 99% Fat Free
1 1/3 cups brown rice (cooked) or 1 1/3 cups couscous
2 boneless/skinless chicken breasts, cut into small pieces
8 medium peppers, sweet, red, fresh
4 tsp olive oil
1 cup, chopped onions, raw
2 medium zucchini, quartered lengthwise then sliced across thinly
1 tsp dried oregano
.5 tsp salt
2 cup cherry tomatoes, cut in half
30 oz can chickpeas (garbanzo beans), drained and rinsed
4 oz feta cheese, Feta, fat-free, crumbled
0.5 cup tomato paste

Here is how you make Stuffed Red Peppers-Chicken.Brown Rice.Feta:

Preheat oven to 350F.Coat a deep casserole dish with cooking spray. Cook the rice in the broth. Remove from heat.(If using couscous, bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat.)Cut the stems and top 1/2 inch off the bell peppers and scoop out the seeds and membranes. Place peppers upright in the baking dish and roast them for 15 minutes or so, until they soften. Then remove them from the oven until the filling is ready.Heat oil in a nonstick skillet. Brown chicken until cooked through. Add onion, zucchini, oregano and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, chickpeas, and tomato paste. Using a fork, scrape the rice into the skillet and toss with the vegetables. Stir in the crumbled feta. Fill peppers with the rice mixture.Bake 15 minutes.Serve immediately.Serving Size:?8 servings

The nutritional information for Stuffed Red Peppers-Chicken.Brown Rice.Feta is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 328.3

• Total Fat: 6.4 g
• Cholesterol: 72.5 mg
• Sodium: 1,231.1 mg
• Total Carbs: 36.5 g
• Dietary Fiber: 7.7 g
• Protein: 31.9 g