Southwestern Chicken Stuffed Peppers

 Southwestern Chicken Stuffed Peppers

adapted from Penzeys Catalogue

Stuffed peppers are frequently made with ground beef and white rice. This version cuts down on the fat and calories by using ground chicken breast and cauliflower rice.

If you prefer a less saucy stuffed pepper, reduce or eliminate the sauce.

Makes 3 servings                                                      0 WW Blue points / serving

3 bell peppers

1/4 lb. ground chicken breast

1/2 tsp. Penzeys Northwoods seasoning or your favorite poultry seasoning 

1/2 cup black beans, rinsed & drained

1/4 cup salsa

1/2 cup corn, canned or frozen, defroster

1/4 onion, chopped

2 cloves garlic, minced

1 15 oz. can diced tomatoes, divided

1/4 cup cauliflower rice

1/2 tsp. chili powder

1/4 tsp Arbol chili powder or your favorite hotter chili powder

1/4 tsp. ground cumin

Kosher salt & Freshly ground black pepper

2 tsp. dried minced onions

1/2 tsp. sugar substitute

3/4 tsp. dried basil

1 Tbsp. cake flour or all-purpose flour

3 Tbsp. water

1. Slice the tops off the peppers and chop. Set aside.
2. Remove the seeds and ribs from the peppers, leaving the peppers whole and set aside.
3. In a skillet coated with cooking spray, cook the chopped peppers, onion and garlic until tender crisp, about 5 minutes; transfer to a large bowl.
4. Coat the same skillet with cooking spray, cook the ground chicken until just cooked through.
5. Add the Northwoods or poultry seasoning and cook an additional minutes; transfer to the bowl with the pepper mixture.
6. Add the beans, salsa, corn, tomatoes, cauliflower rice, chili powders and cumin. Toss to combine.
7. Season to taste with salt and pepper.
8. Spoon the chicken mixture into the peppers and place in a oven proof pot of baking dish.; Set aside.
9. Puree 1 1/2 cups of the diced tomatoes in a small food processor or blender.
10. Add the pureed tomatoes to the same skillet the chicken was cooked in.
11. Add the minced onion, sugar substitute, and basil.
12. Combine the flour and water in a small dish and whisk to combine; add to the skillet with the tomato mixture.
13. Cook, whisking frequently for about 10 minutes or until the mixture thickens.
14. Top the stuffed peppers with the tomato sauce.
15. Cover the pan with foil and lid if using a pot; Bake 45 minutes covered.
16. Uncover and cook an additional 15 minutes.
17. Serve topping with additional sauce from the bottom of the pan.

Enjoy!

Latin Chicken & Rice Bowl

Latin Chicken & Rice Bowl

adapted from Food Network.com

Any leftover salsa or crema can be served with corn or plantain chips.

Makes 3 servings                 5 WW Blue points / serving + 1 point / 1 Tbsp crema

Chicken & Rice

Cooking spray

1 tsp olive oil

1 tsp butter

12 oz. boneless, skinless chicken breast, cut into bite size pieces

Kosher salt & freshly ground black pepper

1/2 cup white rice

3/4 cup chicken stock

3/4 tsp poultry seasoning

2 tsp Sazon seasoning blend

1/4 cup tomato sauce

0.5 oz raisins

Olive & Pepper Salsa

6 small Spanish olives, stuffed with pimentos, drained & chopped

1 tomato, seeded and chopped

1/2 small bell pepper, seeded and chopped

1/2 small white onion, chopped

Several drops of hot sauce

2 Tbsp chopped fresh parsley

1/4 lemon, juiced

Kosher salt

Avocado and Garlic Crema

1 ripe avocado, pitted and flesh removed

1/4 lemon, juiced

1 clove garlic, pressed

Kosher salt

1/2 cup reduced fat sour cream

1. Coat a pot with cooking spray, add the oil and butter and preheat until the butter melts.
2. Season with chicken with salt and pepper and add to the pan. Cook until lightly browned.
3. Add the rice and cook for another minute.
4. Add the stock, poultry seasoning, Sazon seasoning, tomato sauce and raisins.
5. Bring to a boil, reduce heat and cook about 15 minutes until the rice is tender.
6. Make the Olive & Pepper Salsa by adding all ingredients to a small bowl and stir to combine.
7. Make the Avocado and Garlic Crema by add all ingredients to a blender and process until smooth. Season to taste with salt and pepper.
8. Add 1/4 cup of the Olive & Pepper Salsa to the Chicken & Rice mixture. Stir to combine.
9. Serve the chicken and rice mixture in a bowl topped with the salsa and crema.

Enjoy!