Chicken spinach dip pepper nachos



Serves 8

Each serving provides
1 leaner
1 fat
2 condiments
3 greens

Each serving depends on the size of your mixed sweet peppers. I would do your filling then divide that mix by 8 servings then stuff so you can be exact.

Preheat oven to 350. 

I bought 2 bags of mini sweet peppers. You want 
30 oz. of peppers for 8 servings after they are cut in half and seeds removed. 



filling:
4 oz.softened cream cheese
1 cup plain reduced fat Greek yogurt
1 3/4 lb. chicken breast cut into bites size pieces.
1 tablespoon garlic powder
1 tsp. Italian seasoning
1 tsp. salt
1 cup chopped hearts of palm; drained
6 oz. or 2 handfuls of fresh spinach
8 oz. shredded mixed low fat cheese

Mix the cream cheese, yogurt, shredded low fat cheese; ( reserve 1/4 cup cheese for top ) garlic powder, Italian seasoning and salt together and set aside. Cut up your chicken into cube size pieces and put in a bowl with the fresh spinach and  hearts of palm. ( note; you want to cook the chicken 50% in the pan because its going to cook more in the oven after its stuffed.) the spinach will be wilted but not burned. Remove from the heat and add to the cream cheese mixture. Immediately stuff mixture into each pepper. 

Chopped 8 slices of turkey bacon into pieces and cook till done. 

Place stuffed peppers on a cookie sheet and top with reserved 1/4  cheese then top with cooked bacon bites. Cook in oven till hot. All depends on how long you cook depends on if you want the peppers semi firm. 


Second way to do this is 

Make your filling and put in a baking dish and warm up then serve with fresh sweet pepper halves. 
Again I would measure out each filling to be exact and each serving of peppers would be 3.75 oz. per serving.




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