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    Chicken and White Bean Stuffed Peppers | Skinnytaste

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    5 comments

    • Tracy Jakob

      Weight Watchers: Chicken and White Bean Stuffed Peppers 8 points plus

    • Sophie Dougadir

      Chicken & white bean stuffed peppers (+20 Healthy Recipes)

    • Vanessa Bordeleau

      Weight Watchers Chicken & White Bean Stuffed Peppers

    • Ashley Slowiak

      White bean & chicken stuffed peppers

    • Kyla Rowland

      Chicken and White Bean Stuffed Peppers Weight Watcher Recipes Servings: 5 • Serving Size: 2 halves • Old Points: 6 pts • Points+: 8 pts Calories: 303.7 • Fat: 5.9 g • Protein: 29.9 g • Carb: 34.9 g • Fiber: 6.5 g 2 tsp olive oil 1 onion, chopped 4 cloves garlic, chopped 1/2 half red bell pepper 1/4 cup parsley (or cilantro) 5 bell peppers (red or green) 14 oz shredded cooked chicken breast cumin adobo (or salt) 15.5 oz can white beans 1/2 cup shredded cheddar In a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute. Add chicken and season with cumin and adobo. Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste. Preheat oven to 350°. Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 30 minutes at 350°. Remove foil, top with cheese and bake uncovered another 5 minutes.

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