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Here's a different take on traditional stuffed peppers. I substituted chicken for the beef and used Cubanelle peppers in place of the green peppers that are usually featured in such a dish. -Ron Burlingame of Canton, Ohio
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Nutritional Analysis: 1 stuffed pepper equals 230 calories, 4 g fat (1 g saturated fat), 125 mg cholesterol, 661 mg sodium, 22 g carbohydrate, 7 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.
Originally published as Chicken-Stuffed Cubanelle Peppers in Light & Tasty August/September 2005, p33
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Reviewed on Oct. 30, 2011 by geordimom
may try adding black beans next time to increase fiber, but very good.
Reviewed on Oct. 09, 2011 by geordimom
might try adding some black beans to increase fiber for next time, but very good and not spicy
Reviewed on Aug. 10, 2009 by Kris Countryman
I used banana peppers. I split the peppers open and stuffed them that way. They were very good; espically for a low fat recipe
Reviewed on Aug. 07, 2008 by gavingrma_OH
I made these today but used Rotel instead of the spaghetti sauce. So good.
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