Chicken and White Bean Stuffed Peppers

And another Pinterest recipe... I know you're probably all sick of hearing about Pinterest!  I'm typing this up as the peppers are cooking and while I haven't tasted them yet, they sure do smell yummy!

Chicken and White Bean Stuffed Peppers, from Skinnytaste

Gina's Weight Watcher Recipes  
Servings: 5 • Serving Size: 2 halves • Old Points: 6 pts • Points+: 8 pts
Calories: 303.7 • Fat: 5.9 g • Protein: 29.9 g • Carb: 34.9 g • Fiber: 6.5 g 

• 2 tsp olive oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1/2 half red bell pepper
• 1/4 cup parsley (or cilantro)
• 5 bell peppers (red or green)
• 14 oz shredded cooked chicken breast
• cumin
• adobo (or salt)
• 15.5 oz can white beans
• 1/2 cup shredded cheddar

In a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute. Add chicken and season with cumin andadobo. 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°. 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. Pourabout 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil.Bake 30 minutes at 350°. Remove foil, top with cheese and bake uncovered another 5 minutes.