Sometimes meals come in perfect packaging.
This is one of those times.
Here’s a satisfying dinner packed into a bell pepper half for each serving.
Photo: Photographer / Brie Passano, Food Stylist / Annie Probst
Use shelf-stable precooked brown rice to make this meal super quick.
Place bell pepper halves on a large, rimmed baking sheet and lightly coat them with cooking spray.
Bake until mostly softened, about 15 minutes.
Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat.
Add sun-dried tomatoes and onion; cook, stirring, until softened, about 3 minutes.
Add garlic, salt and crushed red pepper; cook, stirring, for 1 minute.
Add chicken, rice and cream; cook, stirring, for 1 minute.
Remove from heat and stir in Parmesan and parsley.
Divide the chicken filling among the pepper halves (they will be heaping).
Bake until the peppers are soft and the filling is hot, about 10 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
