Colorful bell peppers with a creamy chicken filling.
Serves: 6 person(s)
Preparation Time: 20 mins
1 Tbsp light buttery spread
2 Tbsp finely chopped onions
200 g lean ground chicken
2 Tbsp flour
1 cup chicken stock
1/2 cup fat-free sour cream
2 Tbsp chopped fresh herbs (basil or oregano)
2 cup cooked rice
1 Tbsp light buttery spread, extra
Remove top from bell peppers, discarding the seeds. To preserve their color, drop bell peppers into boiling water blanching for 30 seconds, followed by immediately refreshing under very cold running water (or ice cold water). Arrange bell peppers standing up in a small baking dish.
Heat 1 tablespoon buttery spread in a medium saucepan. Sauté onion and ground chicken for 5 minutes. Pour off any fat, then add flour and cook for 1 minute. Add chicken stock. Bring to a boil stirring constantly, then stir in sour cream, herbs and rice.
Spoon rice mixture into the prepared bell peppers; dot each with remaining 1 tablespoon buttery spread. Bake in preheated for 20 minutes.
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