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Thai Chicken Stuffed Peppers

Makes: 8 servings
Serving size: 2 pepper halves
Prep 35 mins Bake 450° 15 mins
Thai Chicken Stuffed Peppers
Ingredients
  • 8  fresh jalapeno chile peppers
  • 2  tablespoons  natural or creamy peanut butter
  • 1  tablespoon  fat-free milk
  • 1  teaspoon  reduced-sodium soy sauce
  • 2  cloves  garlic, minced
  • 1/4  teaspoon  curry powder
  • 1 1/2  cups  chopped cooked chicken
  • 2  ounces  reduced-fat cream cheese (Neufchatel), softened
  • 1/4  cup  snipped fresh cilantro
  • 2  slices  reduced-sodium bacon
Directions

1. Preheat oven to 450 degrees F. Line a baking sheet with foil; set aside. Cut chile peppers in half lengthwise.* Remove stems and seeds from peppers; set aside.

2. For filling, in a medium bowl combine peanut butter, milk, soy sauce, garlic, and curry powder; whisk until smooth. Add chicken, cream cheese, and cilantro, stirring until well mixed. Using a small spoon, divide the filling evenly among the pepper halves.

3. Cut each slice of bacon into eight pieces. Place one bacon piece on top of filling in each pepper half. Place pepper halves on prepared baking sheet.

4. Bake for 15 to 20 minutes or until filling is hot and bacon is crisp.

From the Test KitchenLarge pepper variation:
  • Omit the jalapeno chile peppers and use four fresh Anaheim or poblano chile peppers. Cut peppers in half lengthwise and stem and seed as directed.* Prepare filling as directed, except use 2 cups chopped cooked chicken. Fill pepper halves as directed. Bake about 25 minutes or until filling is hot and bacon is crisp. Makes 8 servings (1 pepper half each).
  • Nutrition Analysis: 144 calories, 13 g protein, 6 g carb., 7 g total fat (2 g sat. fat), 38 mg cholesterol, 0 g fiber, 6% Vitamin A, 243% Vitamin C, 111 mg sodium, 3% calcium, 10% iron
  • Exchanges: 1 vegetable, 1.5 lean meat, 1 fat
  • Carb. Choices: .5
*Test Kitchen Tip:
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Thai Chicken Stuffed Peppers)
  • Servings Per Recipe 8,
  • cal. (kcal) 108,
  • Fat, total (g) 6,
  • chol. (mg) 30,
  • sat. fat (g) 2,
  • carb. (g) 2,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 10,
  • vit. A (IU) 243,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 101,
  • Potassium (mg) 169,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Vegetables () 1,
  • Lean Meat () 1,
  • Fat () 1,
  • Mark as Free Exchange () 0,
  • Carb Choice () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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