Lentil and Chicken Stuffed Peppers

Lentil and Chicken Stuffed Pepper
Serves 4
Write a review
Print
Prep Time
30 min
Cook Time
20 min
Total Time
1 hr
Prep Time
30 min
Cook Time
20 min
Total Time
1 hr
367 calories
13 g
176 g
18 g
40 g
5 g
381 g
208 g
1 g
0 g
11 g
Nutrition Facts
Serving Size
381g
Servings
4
Amount Per Serving
Calories 367
Calories from Fat 166
% Daily Value *
Total Fat 18g
28%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 176mg
59%
Sodium 208mg
9%
Total Carbohydrates 13g
4%
Dietary Fiber 2g
8%
Sugars 1g
Protein 40g
Vitamin A
8%
Vitamin C
573%
Calcium
4%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 bell peppers
  2. 1 can of lentils
  3. 1 package of ground chicken
  4. 1 can of diced tomatoes OR 1 fresh container of fresh pico de gallo
  5. 1 can black beans
  6. Frozen or Fresh corn (cut from cob)
  7. Shredded Mexican Cheese
  8. 1/2 t cumin
  9. 1/2 t garlic powder
  10. 1/2 onion powder
  11. 1/2 chili powder (optional)
  12. Sea Salt & Black Pepper
Instructions
  1. 1. Preheat oven on bake 350
  2. 2. Cook ground chicken in pan until ALMOST fully cooked (slightly browned)
  3. 3. Drain and rise lentils and black beans
  4. 4. Pour tomatoes, lentils, beans and corn into bowl and set aside
  5. 5. Cut tops off peppers and clean out the inside
  6. 6. Add chicken to veggie mixture and stir
  7. 7. Add in spices and stir until fully combined
  8. 8. Add mixture to top of each pepper and set peppers into deep oven safe dish
  9. 9. Cook for 15 minutes
  10. 10. Add cheese, cook for another 10 (or until cheese is bubbling)
beta
calories
367
fat
18g
protein
40g
carbs
13g
more
realfoodwithgratitude http://www.realfoodwithgratitude.com/

Leave a Reply

Your email address will not be published. Required fields are marked *