This dinner was a very pleasant surprise tonight. I’m on a pepper stuffing binge lately, as peppers are an encouraged vegetable on my CKD diet. A little high in potassium, but my last labs showed me way too low in potassium, so no problem for me right now. This recipes makes 4 pepper halves and should serve four adults. I think you’ll find one of these halves will fill you right up, as it even did my husband! I served this tasty dish with a side of my Iranian Mint-Cucumber Salad and the flavor combo was a great choice!

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You may notice in my photo, if enlarged, I also added 2/3 cup leftover hominy and a dab of raw red to this recipe. I have calculated nutritional numbers below to NOT reflect those last minute clear-out-the-fridge ‘leftovers’ addition I’m so prone to throw into dishes. 🙂 The additions ended up not being an essential flavor add, but we overall found it wasn’t a bad move for dinner tonight. Bulgur wheat would be a good addition as well, but didn’t have any soaked at the ready.

INGREDIENTS:

2 large red bell peppers, cut into halves

12 oz. boneless, skinless chicken breast, cut into slivers

3 T. unsalted butter

1 c. yellow onion, chopped

½ c. celery, chopped

½ c. green bell pepper chopped

3 cloves garlic, minced

1 T. parsley, chopped

1 plan suitable roll/bun, crumbed

1 tsp. Paul Prudhomme’s ‘Magic’ no-salt seasoning (or your choice)

¼ tsp. coarse black pepper

1/16 tsp. cayenne

½ c. + 1 T. carton egg whites

DIRECTIONS: Cut peppers in halves and seed. I learned recently if you leave a bit of stem on them, they won’t be so inclined to break apart and spill out their contents onto the pan (been there). I’m an old horse and still learning new tricks. 🙂 Blanch 2-3 minutes in boiling water. Remove and drain/cool on paper towels. Set the pepper halves on a non-stick pan or oiled baking dish. Set them aside while you make the filling.

Preheat oven to 350º. Melt butter in skillet. Sauté green pepper, onion, celery, garlic until tender. Add parsley, black pepper, cayenne and K-Paul’s ‘Magic’ seasoning next. Toss in the breadcrumbs and stir well. Stir in cream and water next. Add egg whites and stir constantly on lowest heat to avoid them sticking to bottom of the pan.

Spoon 1/4 of the filling onto each pepper half, manipulating the pepper carefully, allowing you to pack it in firmly. Garnish with a light sprinkle of panko breadcrumbs for a little crunch (optional). Bake at 350º for 35-40 minutes or until panko crumbs are lightly browning. Serve with a salad or your choice of side dish.

NUTRITIONAL INFO: Makes 4 servings, 1/2 pepper per serving. Each serving contains:

374 cals, 15.5g NET CARBS, 22g. fat, 26g protein, 260 mg phosphorus, 669 mg potassium & 185 mg sodium.