A Low Carb Recipe
Recently my doctor told me I needed to go on a low carb diet. I was not terribly pleased to hear this, since I am a big fan of carbs. However, it has to be done, so I have to embrace it. As a result, I will be sharing some lower carb recipes on this blog. I hope you enjoy them. My first recipe that I tried was a real hit with the hubby. He is not a fan of rice, so I decided to forgo putting rice into these stuffed peppers, and I have to say, I liked them much better! The chicken, the peppers and cheese complimented each other perfectly. With these peppers, I served my cool cucumber salad with the oil dressing (find out how to make that here) and iced tea.
I am thinking this low carb thing might not be all bad!
- 3 cups cooked shredded chicken
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 green onions cut in 1/8 inch pieces (white and green)
- 1/4 cup water
- 1/2 cup teriyaki sauce
- 2/3 cup fresh mushrooms, chopped small but not diced
- shredded mozzerella cheese
- 4 red bell peppers with the top 1/4 cut off, interior cleaned of seeds and ribs
Preheat oven to 350 degrees
In a non stick skillet, heat olive oil
Add garlic and saute for 2 or 3 minutes
Add mushrooms and saute till they begin to brown
Add water and teriyaki sauce and stir to almost boiling
Add shredded chicken and onions a bit at a time while stirring
Reduce heat to simmer and let it cook while cutting and cleaning the peppers
Spray a baking dish with cooking spray and place the peppers in it
Sprinkle mozzerella cheese generously in the bottom of each pepper
Remove chicken mixture from heat and spoon the chicken into the peppers
Bake stuffed peppers for 15 minutes, remove from oven
Generously cover the top of each pepper with shredded mozzerella cheese
Return to oven and back for another 10 to 15 minutes until cheese is melted and bubbly
If you are not partial to teriyaki, you can make this with other flavors like lemon chicken, or barbecue. Just replace the teriyaki sauce with whatever you prefer.
Have a great weekend!
I love the taste of Red Shell Teriyaki sauce. Since
teriyaki sauce is salty by nature, I usually mix it with
water in the recipe to cut the sodium. Thats one reason
I like Red Shell, it is thicker to start with, so adding a
bit of water does not make the sauce thin and flavorless.
I recommend Red Shell.
Red Shell Teriyaki Sauce