Cream Cheese Chicken Stuffed Peppers

Photo Credit: Buns In My Oven

These low carb stuffed peppers are an easy, healthy leftover chicken recipe that is great for busy weeknights. These peppers come out of the oven tender-crisp, for a food idea the whole family will love. If you want a softer pepper, you can boil them first in water for about two minutes before stuffing and baking them. With simple ingredients to include bell peppers, shredded chicken, cream cheese and shredded Monterey Jack, you probably already have the ingredients that you need. For the full step by step food idea, you will want to take a look at the Buns In My Oven site.

Bell peppers are an extremely versatile fruit. They can be eaten raw or cooked in a variety of food ideas. Bell peppers have carotenoids, which is a specific type of antioxidant, known as lycopene, which gives red bell peppers their color. Carotenoid helps to fight free radicals that you acquire from natural exposure to environmental toxins. Lycopene may also help prevent certain types of cancer. Yellow and orange peppers are bell peppers that are also rich in carotenoids, which may help to protect your heart from cardiovascular disease. Whatever preparation you use when using bell peppers in food ideas, they will first need to be seeded and cut. Whether they are hot or sweet, red or green, bell peppers can be found at the farmers market while they are in season. Some bell peppers are for eating right away, but the majority of peppers can also be put in the freezer. Peppers do change a bit during the freezing process and tend to become a bit limp and watery once they thawed. This is totally fine when you use them for cooked food ideas such as pasta sauce recipes and stir-fries, but thawed peppers aren't the choice for salad recipes and other raw food ideas and preparations.

To freeze fresh peppers, you will want to wash them, stem and seed the peppers. For most food ideas you will want to cut them into strips or chunks, depending on how you are going to use them. Spread all the pieces of the peppers out in a single layer on a baking sheet and freeze the peppers for an hour or so. This will help the pepper pieces to freeze faster and keep them loose in the bag, making the peppers easier to take just the amount you need when cooking. Transfer the pepper pieces to a freezer bag and then push out as much air as possible before sealing. For roasted peppers, peel them, stem and seed all the peppers after roasting them and then seal them inside of a freezer bags. For large bell peppers, you can leave them whole and then stack them between layers of wax paper before sealing them in a freezer bag. For smaller hot peppers, it is a good idea to mince them and freeze them into ice cube trays. Be sure to label the freezer bags, so that you know what kind of peppers that you have hot or sweet and the date that you froze them. Peppers will keep for several months in the freezer, but you want to keep an eye out for freezer burn. Stack the peppers in the very back of your freezer, where they will stay the coldest, and use the earliest-frozen peppers first. Keep the peppers in your freezer until you are ready to use them in your food ideas and recipes.

You will find this healthy leftover chicken recipe at the Buns In My Oven site. On the site, you will find main dish food ideas, healthy leftover chicken recipes, low carb recipes, dessert recipes and so much more. **

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