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Turmeric Chicken-Stuffed Peppers

Turmeric Chicken-Stuffed Peppers


Yield

Serves 1 (serving size: 2 stuffed bell pepper halves)

Curcumin, the bright yellow polyphenol compound found in turmeric, has anti-inflammatory and antioxidant effects. Preliminary research suggests curcumin may promote weight loss, lower risk of heart disease, and improve blood sugar control. Use a red bell pepper for 8 times more beta-carotene and 1.5 times more vitamin C than green.

Nutritional Information

  • Calories 426
  • Fat 18g
  • Satfat 5g
  • Unsatfat 10g
  • Protein 35g
  • Carbohydrate 37g
  • Fiber 6g
  • Sodium 476mg
  • Calcium 14% DV
  • Potassium 20% DV
  • Sugars 7g
  • Added sugars g

How to Make It

Step 1

Preheat oven to 350°F.

Step 2

Cut pepper in half lengthwise; discard seeds and membranes, leaving stem intact. Place pepper halves, cut sides up, in a small baking dish. Coat with cooking spray, and cover with foil. Bake at 350°F for 25 minutes.

Step 3

Chop chicken, and place in a bowl. Stir in farro and olive oil. Divide mixture evenly into both bell pepper halves. Bake at 350°F, uncovered, for 6 to 7 minutes, until chicken mixture is heated through.

Step 4

Sprinkle feta cheese, parsley, and lemon juice evenly over top.


Watch the video: What To Make: Chicken Stuffed Peppers