Tofu, cooked chicken breast, and navy beans pack these colorful peppers with lots of low-fat protein. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Drain tomatoes, reserving 1 tablespoon of the oil. Chop the tomatoes; set aside. For pesto, combine the reserved 1 tablespoon oil, the basil, tofu, 3 tablespoons of the Romano cheese, the pine nuts, salt, and pepper in a food processor. Cover and process until mixture is nearly smooth, scraping side as necessary.

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  • Combine the pesto, the chopped tomatoes, chicken, and canned beans in a medium bowl. Place pepper halves, cut sides up, in a 2-quart rectangular baking dish. Divide the tofu mixture among the pepper halves. Pour the water around the peppers in the baking dish.

  • Bake, covered, for 40 to 45 minutes or until the peppers are tender and the filling is heated through. Using a slotted spoon, transfer the pepper halves to a serving platter. Sprinkle with the remaining 1 1/2 tablespoons Romano cheese.

Nutrition Facts

349 calories; 14 g total fat; 3 g saturated fat; 50 mg cholesterol; 585 mg sodium. 26 g carbohydrates; 7 g fiber; 32 g protein;