BBQ Chicken Stuffed Pepper

I really enjoyed the Mediterranean Stuffed Peppers that I made the other week, so I played around with some other variations.  Because of the extra protein, this BBQ Chicken version is definitely more filling.  If you've never tried Sticky Finger's Carolina Classic BBQ Sauce, go get you some!

 

 

 

 

Ingredients & Nutritional Information:

• 1 Bell Pepper

          Calories: 50, Fat: 0.4g, Carbs: 11.8g, Sugars: 4g, Protein: 1.9g

• 4 oz Boneless Skinless Chicken Breast, cooked & shredded

          Calories: 110, Fat: 1.5g, Carbs: 0g, Sugars: 0g, Protein: 24g

• 1/2 cup of Broccoli Slaw

          Calories: 10, Fat: 0g, Carbs: 2g, Sugars: 0g, Protein: 0.8g

• 2 TBS of Red Onion, diced

          Calories: 8, Fat: 0g, Carbs: 2g, Sugars: 0.9g, Protein: 0.2g

• 3 TBS of Reduced Fat Feta

          Calories:45, Fat: 2.6g, Carbs: 0.8g, Sugars: 0g, Protein: 4.5g

• 2 TBS of BBQ Sauce (Sticky Finger's Carolina Classic)

          Calories: 40, Fat: 0g, Carbs: 9g, Sugars: 8g, Protein: 0g

• Cooking Spray
• Salt & Pepper

Entire Recipe: Calories: 263, Fat: 4.5g, Carbs: 25.6g, Sugars: 12.9g, Protein: 31.4g

*The ingredients can easily be multiplied for more servings.

Directions:

1. Preheat oven to 350 degrees.
2. Slice the bell pepper in half.  Remove the seeds and membrane.
3. In a separate dish combine chicken, slaw, onion, 2 TBS of feta & BBQ sauce.
4. Divide the mixture among the bell pepper shells.
5. Sprinkle with remaining TBS of feta, salt & pepper.
6. Bake approximately 12 minutes.