Chicken and Black Bean Stuffed Pepper Review
Friday, March 15, 2013
I made the following recipe for the latest round of the "What's Cookin', Good Lookin'?" recipe challenge on my maintenance team:
Since I have a whole sack of black beans and I just love them, I cooked some of those up and used them instead of the suggested white beans. I also used my Latino/Cajun spice mix instead of the Adobo and used red peppers instead of green, but otherwise followed the recipe pretty closely. I paired this with a big mixed salad with my homemade yogurt dressing and had a revelation--the yogurt dressing was absolutely fantastic as a topping on the stuffed peppers. It's basically just a mix of yogurt with garlic, lemon juice, white vinegar, salt, fresh ground pepper and parsley. I use it often because it's really low-calorie compared to most commercial dressings and I love getting the extra calcium boost.
But enough about the dressing and back to the stuffed peppers. I reallu enjoyed this recipe because it melded a lot of my favorite flavors and the portion size-to-calorie ratio is fantastic--two great big pieces filled with spicy, cheesy goodness and a healthy dose of fiber for just over 300 calories! In addition to the yogurt dressing, I also added a few dashes of hot sauce for some extra punch. I'm used to having my stuffed peppers Italian-style and really loved this variation. I can't wait to have some of the leftovers tomorrow!