Tuesday, May 26, 2009

Chicken Stuffed Peppers with Valley Fresh Steamers



· Chicken Breast, no skin, 8 ozs

· Cilantro, raw, 4 T

· Lentils, .25 c.

· Royal Blend Texmati White Brown and Red, 0.25 c.

· Olive Oil, Extra Virgin, 1 T

· Swanson Chicken Broth 99% Fat Free, 1.75 c.

· Red Bell Peppers, 2 medium

· Salt, 1 dash

· Green Giant - Valley Fresh Steamers W/Sauce (Roasted Red Potatoes, Green Beans & Rosemary Butter Sauce, 2 c.


1. Boil rice blend and lentils in chicken broth until most of the liquid has evaporated.

2. Cut chicken into small, bite-sized pieces. While rice is boiling, brown meat in extra-virgin olive oil, salt, and cilantro. Add to rice and lentils, and stir well.

3. Cut a hole around pepper stems and remove top with seeds. Stuff peppers with rice, lentils, and chicken.

4. Place in a pan, cover with foil, and heat in oven for about 45 minutes.

5. Prepare Valley Fresh Steamers and serve as a side dish.




  1. I love chicken and veggies, but I wont refuse steak and burgers too. Add beer or wine. hehehe.
    420 calories. pretty easy to burn. A good 15 minute badminton game would be enough to burn that. hehehe.
    What are your other specialties Holly?

  2. he he he... food wise. ;)

    Recent blog post: War Cry

  3. Okay - see the LABELS: section at the bottom of each post? Click FOOD or COOKING.

    Recent blog post: Acrobatic Parasailing

  4. Okay holly,

    That was a gastronomic torture... You tempted me to eat... hehehe. :((

    Recent blog post: War Cry

  5. Nope, it's a gift to taste an infinite number of meals.. But it's almost
    midnight here. Might convert the extra cabs into undesired fat. hehehe


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