What do you do when you are:
1) In need of a grocery store trip?
2) Have food that needs to be cooked/eaten?
You get creative- that’s what!
I didn’t have much time between my classes and studying to head to the store or prepare anything elaborate. Being that my husband would rather resort to bunny grahams dipped in peanut butter and microwavable mac n’ cheese for his dinner, rather than make a meal while I am in class, I decided to prep a healthy meal for him. What would he do without me? Haha
I love to get creative when it comes to using up things in my fridge/pantry. Sometimes they are flops, sometimes not. Today’s creation was a success!
Makes 6 stuffed peppers, depending on the size of your peppers.
Breakdown (per 1/2 stuffed pepper):
3g total fat
What you will need:
3 bell peppers, halved and membrane removed
3 tbsp. Franks Red Hot Sauce, or more to taste
1/2 cup low-fat cottage cheese
1/2 tsp. vanilla extract
1-2 tbsp. powdered Stevia, to taste (I used Vitacost Stevia)
1/4 cup yellow onion, diced
1 cup garbanzo beans
1 10oz can of chicken (I used Tyson Premium Chunk White Breast)
3 tbsp. whole wheat Panko bread crumbs (1 1/2 tsp. per half)
1/4 cup low-fat shredded cheddar cheese
Preheat oven to 375 degrees F. In a mixing bowl, combine chicken, hot sauce, & onion. You can either leave the garbanzo beans as is or process them down in a food processor. I processed mine down to take the dryness away and give the chicken mixture a thicker texture as well as add some additional protein. Add the beans to the chicken mixture & stir well. Cream the cottage cheese in a blender until it is no longer chunky. Spoon out into a small bowl and add vanilla extract and sweetener, to taste. All brands of Stevia are different as far as sweetness, so be sure to add to taste. You want to have a sort of cream cheese flavor from the cottage cheese. (If you would rather she cream cheese, remove the cottage cheese, vanilla extract, & sweetener. Replace with 4-6 oz of cream cheese.)
Once flavor has been met, combine the creamed cottage cheese to the chicken mixture and stir well. Cut your bell peppers in half, removing the stem and seeds from the inside. Scoop the chicken mixture into each bell pepper half, place into a baking dish, and into the oven for 30 minutes or until the peppers half softened. Remove from oven, set it to HIGH broil, sprinkle with the bread crumbs and place back into the oven just long enough to brown the top. Remove from the oven, turn it off, and sprinkle the tops of the peppers with the cheddar cheese. If the cheese does not melt, simply place back into the oven for a moment or two. Enjoy!
If you post to Instagram, please be sure to tag @sammybfit for credit and hashtag #sammybfit so that I can see your wonderful remakes! 🙂