Mediterranean Chicken Stuffed Bell Peppers
Flavorful low carb stuffed peppers with tender chicken, veggies, and feta. Perfect healthy Mediterranean dinner.
Equipment
- Skillet
- Baking dish
- Microwave-safe dish
Ingredients
- 3 large bell peppers, halved and seeded mix colors
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup grape tomatoes, quartered
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1 cup cooked diced chicken breast rotisserie ok
- 6 oz marinated artichoke hearts, chopped with liquid
- 1/4 cup sun-dried tomatoes, chopped
- 1 cup cauliflower rice thawed if frozen
- 1 cup fresh baby spinach, chopped
- Salt and black pepper to taste
- 1/4 cup crumbled feta cheese for topping
Instructions
- Halve and seed 3 bell peppers. Microwave covered with water for 4 minutes.
- Heat 1 tbsp olive oil in skillet. Sauté 2 minced garlic cloves for 30 seconds.
- Add 1/2 cup quartered grape tomatoes, oregano, and basil. Cook 1 minute.
- Stir in artichoke hearts, sun-dried tomatoes, chicken, and cauliflower rice. Simmer 2-3 minutes.
- Fold in spinach until wilted. Season with salt and pepper.
- Stuff peppers in greased dish. Top with feta. Bake at 375°F for 10-12 minutes.
Notes
- >Drain cauliflower rice well to avoid sogginess.
>Broil for crispy top if desired.
>Serves 3; 150 calories per half.