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Steps
1
In 10-inch nonstick skillet, heat oil over medium heat. Add onions and green bell pepper; cook 3 to 4 minutes, stirring occasionally, just until tender. Add ground chicken; cook 4 to 5 minutes, stirring frequently, until chicken is no longer pink.
2
Add tomatoes, olives, raisins, oregano and pepper; mix well. Cook 7 to 10 minutes, stirring occasionally, until most of liquid has evaporated.
3
Meanwhile, cut yellow bell peppers in half; remove seeds and membrane. Place on microwaveable plate; cover with microwaveable plastic wrap. Microwave on HIGH for 4 to 6 minutes or until tender, rotating plate halfway through cooking time.
4
Fill cooked bell peppers with hot chicken mixture.
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Nutrition Facts
Serving Size:1 Serving
Calories
400
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
4g
20%
Cholesterol
75mg
25%
Sodium
630mg
26%
Total Carbohydrate
32g
11%
Dietary Fiber
4g
16%
Sugars
23g
Protein
27g
% Daily Value*:
Vitamin A
22%
22%
Vitamin C
100%
100%
Calcium
8%
8%
Iron
18%
18%
Exchanges:
1 1/2 Starch; 2 Vegetable; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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