9/17/13

White Bean + Chicken Enchilada Stuffed Peppers

The beauty of that roasting of the whole chicken is that you can spread the meat out into many delicious meals.

Well, eventually.  I'm not there yet.  I don't know how to carve said bird so I'm probably wasting some stuff.  And no, I didn't save the bones to make stock.  I'm just not there yet.

But I am here.  What?  

And I am stuffing peppers.  With all kinds of goodness.  Like chicken and cheese and cannellini beans. 
Told ya so!

This was great in a pepper and I'm sure it would be equally as great in a tortilla or even atop a bowl of rice.  Or quinoa.  Or whatever your preferred grain is.  Whatever you do, just be sure that you top it with some of this avocado cream.  Duh.   
White Bean and Chicken Enchilada Stuffed Peppers
adapted from How Sweet It Is

4 medium bell peppers (any color) (red if you are feeling fancy) (because they are expensive)
1 tbl of olive oil
1 jalapeno pepper, seeded and diced
1/4 red onion, diced
2 garlic cloves, minced
2/3 cup cannellini beans
1/4 cup of fresh cilantro
10 oz enchillada sauce
3/4 cup reduced fat cheddar cheese

avocado cream:
1 avocado, sliced
3 tbl reduced fat plain greek yogurt
1 lime, juiced
1/4 tsp salt
1/4 tsp pepper

Preheat the oven to 350.  

Slice the tops off of the peppers.  Chop the tops up (save them) and clean out the inside.  

Heat the olive oil over medium heat.  Add the bell pepper tops, jalapeno, onion and garlic and cook until soft.  Stir in the beans, half of the cheese, the cilantro and half of the enchilada sauce.  Divide into four equal parts and place inside the hollowed out peppers.  Place them in a baking dish.  Divide the remaining cheese over the peppers, top with the remaining enchilada sauce.  

Bake for 35 minutes or until the cheese is bubbling and melting. 

To make the cream sauce combine all of the ingredients in a blender.  

To serve top each pepper with 1 tbl of cream sauce (you'll have lots of cream sauce left over!)

Serving size 1 pepper + 1 tbl of sauce
Points plus 9

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