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Stuffed Peppers

Stuffed Peppers Recipe

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Prep/Cook Time: 75 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
   Alternate Perdue Products:
4 green bell peppers
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 (14.5 ounce) can petite diced tomatoes, divided
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 cup sliced green olives
1/4 teaspoon crushed red pepper flakes


  1. Preheat oven to 350°F. Cut stem end off peppers and reserve, if desired, for garnish. Discard seeds; set aside.
  2. Heat oil in large, non-stick skillet over medium high heat. Add onion; cook and stir until tender.  Add ground chicken and garlic; cook and stir 5 minutes or until cooked through. Stir in 1 cup of the tomatoes, salt, cumin and chili powder; cook and stir about 3 minutes. Stir in olives. Spoon mixture evenly into prepared peppers.
  3. Spoon remaining tomatoes on the bottom of a baking pan. Stir in crushed red pepper flakes.  Arrange stuffed peppers on top of tomatoes, keeping them upright. Bake, uncovered for 45-50 minutes or until peppers are softened, but not collapsing. Serve peppers with tomatoes sauce.

  • Serving Size 440g

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 290

  • Total Fat 16g (25%)

  • Saturated Fat 4g (20%)

  • Trans Fat 0g

  • Cholesterol 125mg (42%)

  • Sodium 1050mg (44%)

  • Total Carbohydrate 18g (6%)

  • Dietary Fiber 6g

  • Sugars 10g

  • Protein 21g

  • Vitamin A 30%

  • Vitamin C 190%

  • Calcium 6%

  • Iron 25%

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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