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
- 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
- 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
Hope you enjoy it as much as we do!
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
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