Winner-winner chicken dinner as they say . I turned leftover grilled chicken into light and meaty stuffed peppers. My twist to make it more healthy is that I left out the tomato sauce and used very little cheese and rice.
How to make it
Heat the oven to 350 F (180 C/
Cut the tops off peppers and carefully scrape out the seeds.
To make sure the peppers full cooked through you have to simmer them in water for about 8 to 10 minutes, or until the peppers are just tender. Drain well. This makes a big difference.
Meanwhile on the stove top cook together a finely chopped onion, cooked long-grain white rice, sweet bell peppers and the diced chicken breast.
Stuff the peppers and bake an add a sprinkle of grated cheese on top.
Bake in the preheated oven for 30 minutes, or until the peppers are tender and filling is hot.