If your like me, and enjoy putting a healthful spin on some of your favorite not so healthy recipes, then these chicken and pine nut stuffed peppers are definitely for you! This recipe is a healthier and tastier version of typical stuffed peppers because it calls for chicken over beef, and is stuffed with a minimal amount of breadcrumbs. They are soooo delicious and are a great example of how small tweaks and changes can revamp any of your favorite recipes!
These colorful and and bold peppers are packed with flavor and are great for any occasion! They are easy to prepare and exciting to eat. Bring them to your next get together, and you’ll be sure to have a healthy and satisfying meal that will leave your guests asking for more!
Chicken & Pine Nut Stuffed Peppers
Yields 6 peppers
- 1/2 lb ground chicken breast
- 1/2 lb ground chicken thigh
- 6 Italian peppers
- 1 15 oz. can tomato sauce
- 1/2 cup plain breadcrumbs
- 3 tbsp olive oil
- 2 tsp salt
- 1 tsp pepper
- 1 small onion, chopped
- 1/3 cup parmesan cheese
- 1/4 cup pine nuts (optional)
Preheat oven to 450 degrees.
Heat tomato sauce for 15 min on medium heat.
Cook onions in a nonstick skillet over medium heat until they become slightly soft (about 4 min).
Add in ground chicken breast + thigh and separate into small bits using a wooden spoon.
Continue to separate meat and add in salt, pepper and pine nuts until the chicken is fully cooked.
Lower heat and add in breadcrumbs. Combine well, add cheese and shut off the heat.
Wash peppers, cut off the top and remove the seeds.
Stuff chicken mixture into the peppers (do not over stuff!)
Place peppers into a tin (or glass) pan and drizzle tomato sauce over each pepper.
Cover pan with tin foil, and bake at 400 degree for 40 minutes.
Switch oven setting to roast, and cook for another 10 minutes.
Serve hot and enjoy!
What are some methods that you use to healthify your favorite recipes?