CHEESY
BROCCOLI, CHICKEN AND RICE STUFFED PEPPERS
INGREDIENTS
·
3 bell peppers, halved lengthwise and seeded
·
1 cup cooked wild rice or brown rice
·
2 teaspoons olive oil
·
2 boneless skinless chicken breasts, cut into bite sized
pieces
·
1/4 cup finely diced shallot
·
1 clove of garlic, grated
·
2 teaspoons dijon mustard
·
2 cups broccoli florets
·
Kosher salt and
freshly ground black pepper to taste
·
1/2 cup shredded part skim mozzarella cheese
·
1/4 cup shredded sharp cheddar cheese
·
1/3 cup plain non-fat Greek yogurt
INSTRUCTIONS
1. Preheat
oven to 350 degrees.
2. Place
halved bell peppers in a lightly greased baking dish and set aside.
3. Add
2 teaspoons of olive oil to a large non-stick skillet and heat over medium-high
heat.
4. When
the skillet is hot, add in the shallot and sauté one minute.
5. Add
in the chicken and garlic, season with salt and pepper and sauté until the
chicken is no longer pink.
6. Stir
in the dijon mustard until combined then add in the broccoli florets. Cook
another 2-3 minutes or until the broccoli turns bright green and is tender.
7. Add
in the cooked rice and a 1/2 cup of the cheeses. Stir together until the cheese
melts.
8. Remove
from the heat and stir in the Greek yogurt until combined.
9. Spoon
the filling into the prepared peppers. Cover the baking dish loosely with
foil and bake for 20 minutes.
10.
Remove the foil and top with the remaining 1/4 cup of
cheese. Bake an additional 5 minutes or until the cheese is melted.
11.
Remove from the oven and let stand for 5 minutes before
serving.
Source https://reciperunner.com
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