<p>I should start by saying that I am not a huge fan of traditional stuffed peppers. They just lack "something" for me. I eat them, but I don't get excited about them. These? These I was excited about!</p>
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Ingredients
- 2 cups cook White Rice, Long-Grain
- 1 1/3 cups cook and shred Chicken, Boneless Breasts
- 3 ounces Feta Cheese #1
- 8 1/2 ounces Sun-Dried Tomatoes in Olive Oil
- 4 medium Bell Pepper, Green
- 1 ounce Feta Cheese #2
Freezer Containers
Supplies
Nutritional Information
- 1 serving = 1 stuffed pepper
- 597 Calories
- 23g Total Fat
- 6g Sat Fat
- 0g Trans Fat
- 81mg Cholesterol
- 332mg Sodium
- 66g Total Carb
- 6g Fiber
- 14g Total Sugars (Includes 0g Added Sugars)
- 29g Protein
- 16 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Mix together cooked rice, chicken, feta cheese #1 and sun-dried tomatoes.
- Stuff each of the peppers with the mixture. Place in baking dish.
- Sprinkle feta #2 on top.
- Cover with foil
- Bake at 350 degrees for 45 minutes.
- Remove foil and bake an additional 15 minutes.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mix together cooked rice, chicken, feta cheese #1 and sun-dried tomatoes.
- Stuff each of the peppers with the mixture.
- Sprinkle feta #2 on top.
- Cover each pepper individually in plastic wrap.
- Divide among gallon freezer bags, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Bake, covered with foil at 350 degrees for 45 minutes.
- Remove foil and bake an additional 15 minutes.