Cheesy Broccoli, Chicken and Rice Stuffed Peppers
Course: MainCuisine: AmericanDifficulty: EasyServings
3-4
servingsPrep time
15
minutesCooking time
40
minutesCalories
337
kcalIngredients
3 bell peppers, halved lengthwise and seeded
2 boneless skinless chicken breasts, cut into bite sized pieces
1 cup cooked wild rice or brown rice
2 cups broccoli florets
1/2 cup shredded part skim mozzarella cheese
1/4 cup shredded sharp cheddar cheese
1/3 cup plain non-fat Greek yogurt
1/4 cup finely diced shallot
1 clove of garlic, grated
2 teaspoons Dijon mustard
2 teaspoons olive oil
Kosher salt and fresh ground black pepper to taste
Directions
- Preheat oven to 350° F. Place peppers in a lightly greased baking dish and set aside.
- Heat olive oil in a large non-stick skillet over medium-high heat. Add shallot and sauté one minute.
- Add in chicken and garlic, season with salt and pepper, and sauté until chicken is no longer pink.
- Stir in Dijon mustard until combined. Add broccoli florets and cook another 2-3 minutes, until broccoli turns bright green and is tender.
- Add cooked rice and a 1/2 cup of cheeses. Stir until cheese melts. Remove from heat and stir in Greek yogurt until combined.
- Scoop 1-2 spoons of filling into peppers.
- Cover baking dish with foil and bake for 30 minutes. Remove foil and top with remaining 1/4 cup of cheese. Bake for more 10 minutes until cheese is melted.
- Once done, remove from heat and let it rest for 5-10 minutes.
- Enjoy!
