Chicken philly stuffed peppers
2-5PP, 2 SP blue & purple, 5SP green
Servings: 4
Ingredients
- 4 large pepper tops cut off and hollowed out
- 1 pepper of choice
- 1 red onion
- 1 tsp oil
- 12 oz about 3 cups cooked shredded chicken
- 1/4 cup light ranch dressing
- 4 Tbsp shredded asiago cheese
Instructions
- Preheat the oven to 375F.
- Place the hollowed peppers in a baking dish and bake them for 10 minutes. This step is optional if you want softer peppers. I like my stuffed peppers soft and this will help.
- Meanwhile, heat the oil in a frying pan on the stove over medium heat. Cut the onion and pepper into strips and saute for 5-10 minutes.
- In a bowl, mix the shredded chicken, sauteed veggies, and ranch dressing.
- Stuff the peppers with the mixture and bake in the oven for 30 minutes. Remove the peppers and turn the oven to broil. Top each pepper with 1 tablespoon of cheese and return them to the oven for 5 minutes.
- Serve immediately and enjoy!
Notes
2 points per stuffed bell pepper based on the WW app recipe creator. 1 point each if you use zero point ranch dressing instead of light ranch dressing.
If you’re using an older version of WW, check out these points below.
Personal Points- 2-5 depending on your 0PP foods
SP Freestyle- blue & purple-2 using WW recipe builder
Smart points- green- 5 using ww recipe builder
Points plus- 5 using PP calculator
Nutrition
Serving: 1pepper | Calories: 202kcal | Carbohydrates: 13g | Protein: 20g | Fat: 8g | Saturated Fat: 1.7g | Sodium: 670mg | Fiber: 2.9g | Sugar: 6.67g