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Dr. David Kim Kim Bariatric Institute

Stuffed Bell Peppers

 

Kim_Bariatric_WLS_Recipes_Stuffed_Bell_Peppers_FB

Ingredients:
1 lb 90% lean ground chicken
5 green bell peppers
1 red bell pepper, chopped
1 small can green chilies
1 onion, chopped
1 Tbsp. garlic, minced
1 packet low-sodium taco seasoning
1 can no-added salt black beans, strained
2% milk cheddar cheese

Directions:
Preheat oven to 350° F. Cut the tops off of all green bell peppers, and scrape seeds out of pepper. Place all peppers in boiling water for 10 minutes (to soften the peppers); remove pepper from water with tongs and let cool. In a skillet, brown ground chicken. After chicken is thoroughly cooked, add chopped onion, red bell pepper, green chilies, garlic, and taco seasoning; cook mixture until onions are translucent. Add black beans to chicken mixture. Place cooled bell peppers on a baking dish and spoon chicken mixture into peppers. Top stuffed peppers with ¼ cup cheese. Bake for 15 minutes. Remove from oven and serve with salsa and plain Greek yogurt.

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