In a medium pan heat oil. Add chopped onion, garlic, parsley, and red pepper. Saute until soft. Add chicken and season with salt. Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 min, until it thickens and the liquid reduces.
Preheat oven to 350. Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of the chicken mixture. Pour about 1/3 cup water on the bottom of the baking dish. Cover tight with with foil. Bake 30 minutes. Remove foil, top with cheese, and bake uncovered another 5 minutes.
Originally Submitted
1/1/2014
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