Ingredients:
2 large green bell peppers, halved from stem to blossom end and seeded, stem removed
1 lb boneless skinless chicken breasts, 3/4 to 1 inch dice
1/2 cup diced onions
8 ounces sliced mushrooms
4 ounces fat-free cheddar cheese (I use Veggie Shreds Soy Cheese) or 4 ounces fat-free monterey jack cheese, shredded, separated into half ( I use Veggie Shreds Soy Cheese)
4 ounces honey-baked ham or 4 ounces smoked ham, thin sandwich slice
1 medium tomatoes, very thin slice, enough to cover each pepper half
1 (14 1/2 ounce) cans reduced-sodium fat-free chicken broth
3 minced garlic cloves
salt & pepper
12 ounces wide egg noodles, cooked per package directions
1 tablespoon olive oil, plus
2 teaspoons olive oil
Directions:
Preheat oven to 400 F.
In 11×7-inch or 9×13-inch glass or microwavable pan, microwave pepper halves cut side down in approximately 1/4 to 1/2 inch water, at half power (depends on microwave as they vary) for 4-5 minutes (until tender crisp), drain excess liquid.
Meanwhile, in a large skillet heat 1 T Olive Oil over Med High heat.
Season Chicken with salt & pepper to taste.
Add chicken and mushrooms to skillet, saute 2-3 minutes, add onion, garlic and 1/2 of chicken stock.
Saute uncovered until chicken stock is evaporated/absorbed.
In same glass pan, line the inside of each pepper half with ham slices to cover, add 1/4 of halved cheese to each pepper, stuff with chicken mixture and top with thin tomato slices.
Pour remaining chicken stock over top, cover loosely with foil and bake for 15 minutes.
Remove foil baste each pepper with stock in pan, then cover with remaining cheese.
Return to oven for 3-5 minutes until cheese is melted.
While peppers are cooking prepare noodles.
I like to substitute 1 chicken bouillon cube for the optional salt to the cooking water.
Prepare according to package directions, drain and toss with remaining olive oil.
To serve: Place stuffed pepper on bed of noodles and spoon juice from pan over noodles.
Enjoy!
Servings: 4
Time preparation: 15 min.
Time total: 50 min.