These simple Hen Stuffed Peppers with White Beans are an effective way to make use of up leftover rooster breasts for dinner!
Hen Stuffed Peppers with White Beans
Stuffed Peppers are a favourite in my home! A few of my hottest are these Turkey Stuffed Peppers and Sante Fe Turkey Stuffed Peppers. I got here up with this simple recipe after I had some leftover rooster breast. You may also use rooster breast from a rotisserie or add some breasts to the sluggish cooker and cook dinner 4 hours low till it shreds simply with two forks. A few of my favorites are, Chicken Taco Chili Stuffed Peppers, and naturally the favored Stuffed Pepper Soup!
Infrequently I wish to undergo the archives and re-share older recipes I created again earlier than I had any cookbooks. That is one in all them, it’s easy and an effective way to make use of up leftover rooster breasts. Made with rooster, white beans, bell peppers topped with cheese. They’re high protein and excessive fiber and scrumptious for dinner.
Hen Stuffed Pepper Elements
- onions and garlic, for taste
- pink, orange, yellow or inexperienced bell peppers
- cilantro, or parsley
- shredded cooked rooster breast, from a rotisserie rooster or leftover
- cumin, adobo seasoning salt, or salt to style
- canned white beans, for fiber
- shredded cheddar cheese
How To Make Hen Stuffed Bell Peppers
- Saute the chopped onions, garlic, cilantro or parsley and pink pepper till smooth.
- Add the shredded rooster breast and season with cumin and adobo.
- Add the un-drained beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, till it thickens.
- Minimize the peppers in half eradicating seeds and stem.
- Place peppers in an oven-safe dish. Fill every pepper with 1/3 cup of rooster and bean combination.
- Pour about 1/3 cup water or rooster broth within the backside of the baking dish. (This helps them steam and soften.)
- Cowl tight with foil. Bake half-hour in a preheated oven, till the peppers are smooth.
- Take away foil, high with cheese and bake uncovered one other 5 minutes, till the cheese melts.
Variations
- Swap white beans for black beans
- Use Poblano peppers instead of bell peppers
How To Make Sluggish Cooker Hen Breasts
To make shredded rooster within the sluggish cooker, take 16 ounces rooster breast and place them within the sluggish cooker with sufficient water or rooster broth to cowl. Cowl and cook dinner low 4 hours, then shred with 2 forks.
Hen Stuffed Peppers Facet Dish Concepts
Extra Stuffed Pepper Recipes
Hen and White Bean Stuffed Peppers
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These simple Hen Stuffed Peppers with White Beans are an effective way to make use of up leftover rooster breasts for dinner!
- 2 tsp olive oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1/2 pink bell pepper, minced
- 1/4 cup cilantro, or parsley
- 5 bell peppers, pink, orange, yellow or inexperienced
- 14 oz shredded cooked rooster breast*, from rotisserie rooster or leftovers
- 3/4 teaspoon cumin
- 1/2 teaspoon adobo seasoning salt, or salt to taste
- 15.5 oz can white beans, not drained
- 1/2 cup reduced fat shredded cheddar
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Preheat oven to 350F.
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In a medium skillet, heat oil on medium heat. Add the chopped onions, garlic, cilantro or parslet and red pepper, saute until soft, about a minute.
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Add the chicken and season with cumin and adobo. Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces.
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Cut the peppers in half removing seeds and stem.
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Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture.
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Pour about 1/3 cup water or chicken broth in the bottom of the baking dish. (This helps them steam and soften.)
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Cover tight with foil. Bake 30 minutes, until the peppers are soft.
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Remove foil, top with cheese and bake uncovered another 5 minutes, until the cheese melts.
How To Make Slow Cooker Chicken Breast: To make shredded chicken in the slow cooker, take 16 ounces chicken breast and place them in the slow cooker with enough water or chicken broth to cover. Cover and cook low 4 hours, then shred with 2 forks.
Serving: 2halves, Calories: 304kcal, Carbohydrates: 35g, Protein: 30g, Fat: 6g, Saturated Fat: 2g, Fiber: 6.5g
Keywords: chicken stuffed pepper, Freezer Meals, Gluten Free, stuffed peppers
