Chicken and Spinach artichoke dip stuffed bell peppers Recipe
Perfect for a low carb diet. This dish is still rich and creamy with low fat cheeses and tons of veggies!
Ingredients
- 1/4 cup cooked diced chicken
- 1/4 cup low fat riccotta chese
- 1/4 cup non fat cream cheese (room temp)
- 1/4 italian shredded cheese
- 1/4 cup frozen spinach drained
- 1/4 cup spinach artichoke dip
- splash of milk
- 2 bell peppers
- sprinkle of italian shredded cheese
- salt pepper garlic parsley oregano
Directions
- Preheat the oven to 375
- in a medium sauce pan begin boiling water enough for two bell peppers
- Cut the tops off the bell peppers and get out all the seeds and ribs.
- get an ice bath ready big enough for the two peppers
- once the water is boiling place both peppers in and submerege them
- boil for 3 min and immediatley submerege in the ice bath
- let sit until cold enough to handle then wipe off excess water
- in a medium size bowl mix together the chicken, cream cheese, dip, riccotta, the 1/4 of shredded cheese,splash of milk ,spinach & season to taste
- begin spooning it into the bell peppers make sure you pack it in as you go.
- Top them off with a sprinkle of cheese
- place them in a muffin pan to avoid tipping over
- bake for 15-20 min or until the cheese is getting a bit browned on top.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 2 servings | |
| Calories 194 | |
| Calories from Fat 129 | 66% |
| Total Fat 14.64g | 18% |
| Saturated Fat 7.31g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 149mg | 6% |
| Potassium 355mg | 10% |
| Total Carbs 7.93g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 5.18g | 3% |
| Protein 8.09g | 13% |
