FOOD FOR THE BODY

CHICKEN AND WHITE BEAN STUFFED GREEN PEPPERS

(from http://www.skinnytaste.com/)

Serves: 5

Points: 6

2 tsp. olive oil
1 onion, chopped
4 cloves garlic, chopped
1/2 half red bell pepper
1/4 c. fresh parsley (or cilantro)
5 bell peppers (red or green)
14 oz. shredded cooked chicken breast
cumin
adobo (or salt)
1 (15.5-oz.) can white beans
1/2 c. 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 and adobo. 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. Pour about 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.