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Ingredients
US|METRIC
4 SERVINGS
- Crisco Original No-Stick Cooking Spray
- 4 orange bell peppers (or medium-sized green, red, with flat bottoms)
- 2 Tbsp. Crisco Pure Vegetable Oil
- 1 medium onion (peeled and diced)
- 2 tsp. minced garlic
- 1 1/2 cups cooked chicken (diced)
- 1 cup cooked rice
- 3/4 cup marinara sauce
- 1 cup shredded cheddar cheese (divided)
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
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Directions
- HEAT oven to 375ºF. Lightly coat a 13 x 9 x 2-inch baking pan with no-stick cooking spray. Cut tops off peppers. Remove and discard seeds and ribs. Place peppers in prepared pan.
- HEAT oil in medium skillet over medium-high heat. Add onion and garlic, sautéing 3 minutes or until onions are translucent. Place mixture into medium bowl. Combine onion mixture with chicken, rice, spaghetti sauce, 1/2 cup cheese, salt and pepper. Divide mixture evenly into prepared peppers. Cover with aluminum foil.
- BAKE 40 to 50 minutes or until peppers are tender when pierced with tip of paring knife and filling is heated through. Remove from oven (do not discard foil). Top each pepper with 2 tablespoons of remaining cheese; replace foil and let stand just until cheese is melted. Serve.
NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat9g45% |
| Trans Fat0g |
| Cholesterol75mg25% |
| Sodium720mg30% |
| Potassium590mg17% |
| Protein24g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber4g16% |
| Sugars10g |
| Vitamin A90% |
| Vitamin C260% |
| Calcium25% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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