Chicken Florentine Stuffed Peppers
Servings: 4 servings
Sweet peppers are stuffed with chicken, spinach & cheese for a hearty dinner.
- 2 chicken breasts
- 2 peppers red or yellow
- 1 cup spinach cooked
- 2 spring onions finely chopped
- 1 clove garlic peeled & chopped
- 1 teaspoon basil
- 1 teaspoon oregano
- ½ cup Parmesan cheese grated
- ¼ cup Mozzarella cheese grated
- 4 oz cream cheese
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Preheat the oven to 200C/400F degrees.
Cut the peppers in half, deseed and remove any ribbing. Place the peppers in an oven dish.
Heat the oil on a medium heat in a frying pan and add the garlic and spring onions. Cook for 2 minutes.
Cut the chicken into small pieces and add to the pan. Cook for 8-10 minutes until the chicken pieces are cooked.
Add the spinach and cook for a further 2 minutes until the spinach is wilted.
Add the basil, oregano, salt and pepper, parmesan and cream cheese. Stir until the cream cheese has melted and the mixture is smooth.
Spoon the mixture into the peppers and cover with silver foil
Bake for 45-50 minutes, adding the grated mozzarella to the top of the peppers 10 minutes before the end of the cooking time, and remove the foil.
Eat and enjoy!
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 239kcal | Carbohydrates: 8g | Protein: 17g | Fat: 16g | Fiber: 2.8g