Parmesan Herb Chicken
Stuffed Peppers
Parmesan Herb Chicken mixed with quinoa brown rice and shredded mozzarella cheese, and stuffed and baked in fresh bell peppers.
| Calories | Carbs | Protein | Fats |
|---|---|---|---|
| 312 | 25g | 26g | 12g |
Recipe and Ingredients
| Measurement | Ingredient |
|---|---|
| 1 cup chicken (98g) + sauce (120g) (218g) | Beehive Meals Parmesan Herb Chicken |
| 1/2 cup (75g) | Seeds of Change Brown Rice and Quinoa |
| 2 (130g each) | Red/Yellow Bell Peppers |
| 1/2 cup (56g) | Mozzarella Cheese, shredded |
Instructions
Step 1:
Follow Slow Cooking Instructions to cook Parmesan Herb Chicken.
Step 2:
Wash and prep peppers. Slice off the top of the pepper, about 1/2 inch below the stem. Remove seeds to create a bowl shape with the pepper.
In a separate bowl, combine Beehive Meals Parmesan Herb Chicken, brown rice and quinoa, and mozzarella cheese.
Step 3:
Add 1 cup (174g) of mixture to each pepper. Place peppers in a baking dish and cover with tinfoil. Bake in the oven at 375 degrees for 30 minutes.
Serve 1 stuffed pepper (305g) per person.
MFP: Beehive Meals - Parmesan Herb Chicken Stuffed Pepper - Macro Balanced