Best Chicken Bell Pepper Chili Weight Watchers Recipes

Chicken Bell Pepper Chili - Weight Watchers image

Provided by internetnut

Categories Weeknight

Time 1h1m

Yield 4 serving(s)

Number Of Ingredients 14

4 teaspoons olive oil
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 red onion, chopped
3/4 lb ground chicken
1 tablespoon all-purpose flour
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon unsweetened cocoa powder
1/8 teaspoon cayenne pepper
45 ounces canned crushed tomatoes (3 - 14 1/2oz cans)
2 tablespoons balsamic vinegar
3/4 cup canned chick-peas, rinsedb and drained

Steps:

In a large nonstick Dutch oven or saucepan, heat the oil. Saute the bell peppers and onion until softened, about 5 minutes. Add the chicken; cook, breaking apart with a wooden spoon, until no longer pink, 5-7 minutes.
Sprinkle with the flour, chili powder, cumin, cocoa powder, and cayenne; cook, stirring briskly and constantly, 1 minute. Stir in the tomatoes and vinegar; bring to a boil. Reduce the heat and simmer, stirring frequently, until thick, 30-40 minutes. Stir in the chickpeas; simmer until heated through, about 5 minutes.

Nutrition Facts : Calories 333.9, Fat 9.1, SaturatedFat 1.6, Cholesterol 59.6, Sodium 908.6, Carbohydrate 42.3, Fiber 9.3, Sugar 15.1, Protein 25

Weight Watchers Chicken and Rice Stuffed Bell Peppers image

Provided by Stacie Lora

Categories < 4 Hours

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 10

1 tablespoon margarine or 1 tablespoon butter
1/2 cup finely chopped celery
10 3/4 ounces condensed cream of mushroom soup (reduced. fat, reduced sodium )
1 cup water or 1 cup chicken broth
1 tablespoon instant onion soup mix (about 1 envelope)
4 cups cooked chicken, cubed
3 cups hot cooked rice
5 large green sweet peppers, 8 ounces each
1 teaspoon lemon-pepper seasoning
1 1/4 cups shredded cheddar cheese (5 ounces)

Steps:

MELT margarine or butter in a large saucepan over medium heat.
Add celery and cook about 5 minutes or till tender.
STIR in condensed mushroom soup, water or broth, and onion soup mix. Heat till bubbly.
Stir in chicken; heat through.
Stir in rice; remove from heat.
TO ASSEMBLE, halve peppers length-wise; remove stems, seeds, and membranes.
Place pepper halves, cut sides up, in a large shallow baking or roasting pan.
Divide chicken mixture among the pepper halves.
Sprinkle with lemon-pepper seasoning.
Cover and refrigerate up to 24 hours.
TO SERVE, bake peppers, loosely covered with foil, in a 350º oven about 55 minutes or till heated through.
Top with cheese and pimiento.
Bake, uncovered, about 5 minutes more or till cheese is just melted.
*NOTE: Substitute low-fat cheddar cheese for cheddar cheese and cut to 5 POINTS.}.