Romero Pepper With Chicken Stuffing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Emp, Ready stead | 2 | Servings | |
INGREDIENTS
| 1 | Chicken thigh, skin and bone | |
| removed | ||
| 75 | g | Bread, crusts removed |
| 1 | Handful basil | |
| 1 | Handful parsley | |
| 2 | T | Olive oil |
| 25 | g | Parmesan, finely grated |
INSTRUCTIONS
Finely chop the chicken. In a food processor blend the chicken, bread, basil, parsley and olive oil to make the stuffing mixture. 2 Cut the pepper in half lengthways and scoop out the inside. Fill the pepper with the stuffing and place on a baking sheet. Sprinkle over the parmesan and bake in the oven for 10-12 minutes. Converted by MC_Buster. Per serving: 335 Calories (kcal); 22g Total Fat; (59% calories from fat); 12g Protein; 22g Carbohydrate; 40mg Cholesterol; 255mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 214
Calories From Fat: 163
Total Fat: 18.4g
Cholesterol: 39.6mg
Sodium: 221.1mg
Potassium: 95.5mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 11.6g