Chicken and White Bean Stuffed Peppers

This may be one of the healthiest dinners I have ever made.

Everyone else said so too. As I was cooking the onions, peppers, garlic and parsley, I was thinking, "Wow...this may actually be good for us!'.

I brought my mom two peppers that were leftovers and she said the same thing...'What the hell possessed you to make this? It's not covered in cheese and dipped in butter!'. Mmmmmm...I do love butter.

Anyway, this is a very easy dinner to make, and very tasty. You may want to season it up a little though, The only seasonings that go in it while cooking are cumin and salt.  I thought it needed a touch of something more once I sat down to eat it though. What that 'more' is, I have no idea...maybe more salt? Or some garlic powder? Eh...you can play with it. 

Heath and I really liked this though, and it got me thinking that maybe I should start making a few more healthy meals throughout the week. Not that everything I cook will kill you...but I do tend to make very high calorie meals. Thank's to my Crohn's, weight loss is a huge issue for me, so I try and eat as many calories as I can in a day so I don't take on an anorexic look. I'm sure Heath would appreciate some lighter fare though. I look around for some healthier options...see what I can find.

Ok guys, I'm off to take care of the never-ending mountain of laundry and change all the sheets on the beds....it's a real party over here!

Have a great day :)

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'Chicken and White Bean Stuffed Peppers'

Source: Adapted from Skinny Taste

Ingredients

2 teaspoons olive oil

1 onion, chopped

4 cloves garlic, chopped

1/2 red bell pepper, chopped

1/4 cup parsley (or cilantro)

3 bell peppers, cut in half

1 cup shredded cooked chicken breast

1/2 teaspoon cumin

salt to taste

1 can Northern white beans, drained (15 oz)

1/2 cup shredded cheddar

Directions

1. Heat oven to 350. In a medium skillet, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute.

2. Add chicken and season with cumin and salt. Add beans and 3/4 cup of water and simmer for 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.

3. Cut the tops off each pepper and clean out the seeds. Slice each pepper in half and place in a greased baking dish.

4. 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.

5. Cover tight with foil and bake 30 minutes. Remove foil and top with cheese. Continue baking uncovered for another 5 minutes.

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