Chicken and White Bean Stuffed Peppers

I took a home economics class in 9th grade, and the very first thing (real food) I learned to cook was stuffed peppers. I was so proud of those peppers, too! I think they had ground beef and rice and a few other ingredients in them, and they were good.

I found this recipe on a blog that I frequent when I need ideas for healthy cooking. I was really pleased with how these turned out and with how filling they were. My man thought the same thing. He even brought a pepper over to his parent's house so his family could give it a try.

We ate these for two nights, and they are still good the next night. I stuck them in the oven just to warm them up, and they were perfect.

Ingredients:
2 teaspoons olive oil
1 onion, chopped
4 cloves garlic, chopped
1/2 red bell pepper, chopped
1/4 cup parsley or cilantro
5 bell peppers (red or green)
14-ounces shredded cooked chicken breast (I used 1 rotisserie chicken)
Cumin, to taste
Salt, to taste
1 (15.5-ounce) can white beans
1/2 cup shredded cheddar cheese

Directions:
In a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about 1-2 minutes. Add chicken and season with cumin and salt. 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-degrees. 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-degrees. Remove foil, top with cheese and bake uncovered another 5 minutes.
Yield: 5 servings (serving size: 2 halves)

Nutritional Info (per serving): 304 calories; 5.9g fat; 29.9g protein; 34.9g carbs; 6.5g fiber

Source: Gina's Skinny Recipes