Chicken Florentine Stuffed Peppers

27 Feb

The Chief Taster called this a hearty main course but that’s probably because I gave him two large stuffed peppers rather than one with a side salad or vegetables.   He ate them all though.   It’s an easy dish to make and full of flavour.   It calls for cooked chicken and I used steamed cooked chicken as I find steaming the chicken keeps it moist (says the vegetarian!).   You can serve this with a side salad, cauliflower rice, veggies or a nice tomato sauce.  Or just eat it on its own.

Low carb and gluten free, this is a great supper dish with no guilt! Huzzah!   You could play around with the cheese ingredient too, as I think this would be nice with a few tablespoons of ricotta in the stuffing mix.  I might play around with this the next time I make it…… The ingredients below are for two so you would need to adjust it accordingly, depending upon how many people you are cooking for.

INGREDIENTS

2 chicken breasts (cooked and diced)

2 large peppers

200g fresh spinach (you could use frozen, but defrost it)

3 – 4 spring onions, finely chopped

1 clove garlic, peeled and chopped

1 cup tomato sauce

1/2 cup grated Parmesan cheese

1/2 tspn nutmeg

1 tablespoon olive oil

salt and pepper to taste

METHOD

  • Preheat the oven to 200C/400F degrees.
  • Cut the tops from the peppers, deseed and remove any ribbing.   Place the peppers upright in an oven dish.
  •  Heat the oil on a medium heat in a frying pan and add the garlic and spring onions. Cook for 2 minutes.
  • Add the spinach and cook for a further 2 minutes until the spinach is wilted.  Remove from the heat and season with the nutmeg, salt and pepper.
  • Add the chicken and tomato sauce and mix well.
  • Spoon half of the mixture into the peppers, then top with a couple of tablespoons of cheese.
  • Add the remaining mixture and sprinkle the top with the rest of the cheese.
  • Cover the oven dish with silver foil and bake for 55 to 60 minutes.
  • Eat and enjoy!

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2 Responses to “Chicken Florentine Stuffed Peppers”

  1. tawnya March 1, 2012 at 9:01 pm #

    yummy, I think I will add mushrooms and maybe some cooked quinoa and use pesto instead of tomato sauce (but not a cup of it) dang, dinner is still HOURS away!

  2. Angie C March 1, 2012 at 9:06 pm #

    Mmm…all sound good! I love it when people get creative with the recipes! That’s what they are here for…to get those creative cooking juices flowing! And hey, it’s dinner time somewhere now surely…hee hee! ;)

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