Dinner

Low Carb Stuffed Pepper Chicken Parm is for Dinner.

Low Carb Stuffed Pepper Chicken Parm takes 15 minutes to prepare.

Low Carb Stuffed Pepper Chicken Parm takes 60 minutes to cook.

Low Carb Stuffed Pepper Chicken Parm makes 8 servings.

The ingredients for Low Carb Stuffed Pepper Chicken Parm are:

12 oz Mozzarella Cheese, part skim milk
1 cup (8 fl oz) Chicken Broth
4 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Sweet peppers (bell)
8 tbsp *Flax Seed Meal (ground flax)
2 tbsp Crisco Pure Vegetable Oil
2 cup Spagetti Sauce, Hunts No Added Sugar Italian Style
15 oz *POULTRY (FRESH) - Chicken Thigh, Boneless, Skinless, raw - Kirkland
4 tsp Kirkland - Minced California Garlic
12 tsp Kraft grated parmesean cheese

Here is how you make Low Carb Stuffed Pepper Chicken Parm:

Preheat oven to 400. Slice and seed peppers. Line in a baking dish, set aside. Cut chicken into bite size pieces and lightly pre-cook in oil with garlic. Combine in a bowl, spagetti sauce, cooked chicken, mozzarella cheese and flax seed. Spoon mixture into pepper halves. Add chicken broth into bottom of baking dish to help steam peppers. Cover with foil and bake for 45 min. Cover with parmesean cheese and continue baking for 15 more minutes.Serving Size:?Makes 8 servings

The nutritional information for Low Carb Stuffed Pepper Chicken Parm is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 301.7

• Total Fat: 17.6 g
• Cholesterol: 65.1 mg
• Sodium: 767.3 mg
• Total Carbs: 12.1 g
• Dietary Fiber: 4.5 g
• Protein: 24.0 g