These stuffed peppers are filled with chicken, cheese and spinach!
You could even omit the chicken to make them vegetarian. Either way, they’re delicious!
For blue and purple these chicken stuffed peppers are only 4 points each. For green they are 5 points each. That’s a low point dinner!
I think the most time consuming part of this recipe is getting the peppers ready. I cut them in half, then removed all of the seeds and the stem.
After that I washed the peppers and let them dry.
Next I started working on the filling. I added 1 teaspoon of oil to a heated frying pan, then added 1 clove of garlic that I minced.
Using fresh garlic in a recipe like this makes such a big difference!
I let the garlic cook for 1 minute, then I added the spinach and cooked it until it was wilted. It only takes a couple of minutes.
While that cooked I added 1 cup of part-skim ricotta cheese to a mixing bowl, then I mixed in the spinach and garlic.
I cheated and bought a cooked rotisserie chicken for this recipe. It makes it so much easier! I chopped up one chicken breast and added it to the cheese mixture.
At this point I also seasoned it with salt and pepper. Then I stuffed the peppers with the cheese mixture.
The stuffed peppers bake for 20 minutes. Once they are out of the oven I topped each one with a tablespoon of marinara sauce and a little extra Parmesan cheese.
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Yield: 4 servings (4 points per serving for blue and purple, 5 points per serving for green)
- 2 peppers (you can use red, yellow or orange)
- 1 teaspoon extra virgin olive oil
- 1 clove garlic, minced
- 2 cups baby spinach
- 1 cup part-skim ricotta cheese
- 1 cooked chicken breast, chopped
- 1/4 cup Parmesan cheese, shredded
- Salt and pepper, to taste
- 1/4 cup marinara sauce
- Optional: extra shredded Parmesan cheese to garnish after baking. Add extra points if you choose to do this.
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Preheat oven to 425 degrees F.
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Cut peppers in half, remove seeds and wash them off. Set aside to let them dry.
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Add olive oil to a heated frying pan, then add the garlic. Let cook for 1 minute, then add the spinach. Let the spinach cook until it is wilted.
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Add the ricotta cheese to a mixing bowl. Add in the spinach, chicken, Parmesan cheese, salt and pepper. Stir together.
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Stuff the peppers with the cheese mixture, then bake for 20 minutes.
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Top each pepper with 1 tablespoon of marinara sauce. Optional: sprinkle on extra Parmesan cheese.
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Cindy Pugh
February 9, 2022 at 5:14 pmhas anyone tried this with ground chicken?