A Low Carb Recipe
Recently my doctor told me I needed to go on a low carb diet. I was not terribly pleased to hear this, since I am a big fan of carbs. However, it has to be done, so I have to embrace it. My first recipe that I tried was a real hit with the hubby. He is not a fan of rice, so I decided to forgo putting rice into these stuffed peppers, and I have to say, I liked them much better!
Recently my doctor told me I needed to go on a low carb diet. I was not terribly pleased to hear this, since I am a big fan of carbs. However, it has to be done, so I have to embrace it. My first recipe that I tried was a real hit with the hubby. He is not a fan of rice, so I decided to forgo putting rice into these stuffed peppers, and I have to say, I liked them much better!
The chicken, the peppers and cheese are delicious together. With this dish, I served a cucumber salad with this simple vinaigrette dressing and iced tea. I guess this low carb thing might not be so bad!
If you are trying to lower the carb you eat or not, I bet you will love this recipe!
Chicken Teriyaki Stuffed Peppers
Ingredients:
- 3 cups cooked shredded chicken
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 green onions cut in 1/8 inch pieces (white and green)
- 1/4 cup water
- 1/2 cup teriyaki sauce
- 2/3 cup fresh mushrooms, chopped small but not diced
- shredded mozzerella cheese
- 4 red bell peppers with the top 1/4 cut off, interior cleaned of seeds and ribs
Directions:
- Preheat oven to 350 degrees
- In a non stick skillet, heat olive oil
- Add garlic and saute for 2 or 3 minutes
- Add mushrooms and saute till they begin to brown
- Add water and teriyaki sauce and stir to almost boiling
- Add shredded chicken and onions a bit at a time while stirring
- Reduce heat to simmer and let it cook while cutting and cleaning the peppers
- Spray a baking dish with cooking spray and place the peppers in it
- Sprinkle mozzerella cheese generously in the bottom of each pepper
- Remove chicken mixture from heat and spoon the chicken into the peppers
- Bake stuffed peppers for 15 minutes, remove from oven
- Generously cover the top of each pepper with shredded mozzerella cheese
- Return to oven and back for another 10 to 15 minutes until cheese is melted and bubbly
If you don't care for teriyaki, you can make this with other flavors like lemon chicken, barbecue or Italian Dressing. Just replace the teriyaki sauce with whatever you prefer.
Hope you enjoy it as much as we do!
Jade :)
Hope you enjoy it as much as we do!
Jade :)
My recommendation for Teriyaki Sauce:
| I love the taste of Red Shell Teriyaki sauce. Since teriyaki sauce is salty by nature, I usually mix it with water in the recipe to cut the sodium and salty flavor. Thats one reason I like Red Shell, it is thicker to start with, so adding a bit of water does not make the sauce thin and flavorless. I recommend Red Shell. Red Shell Teriyaki Sauce |  |
Amazon Affiliate Disclosure
The owner of Homemade by Jade is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com as well as other retail websites. As an Amazon Associate I earn from qualifying purchases.
The owner of Homemade by Jade is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com as well as other retail websites. As an Amazon Associate I earn from qualifying purchases.
Image Credit: https://www.flickr.com/photos/jfanaian/6168159782/sizes/l
RSS Feed
