Complete with cilantro and green onions, these cheesy stuffed peppers are sure to please your guests.

Source: Diabetic Living Magazine


Recipe Summary

30 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line a baking sheet with foil; coat foil with cooking spray. Set aside. Cut each pepper in half lengthwise (do not remove stem); remove seeds and membranes (see Tips). Place pepper halves, cut sides up, on prepared baking sheet. Set aside.

  • For filling, in a small bowl, combine chicken, cheese, green onion and, if desired, cilantro. Add barbecue sauce; stir until combined. Spoon chicken mixture evenly into pepper halves.

  • Bake for 15 to 20 minutes or until heated through and peppers are just tender.


Tip: If using jalapeño peppers, because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with jalapeño peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

4 stuffed pepper halves
91 calories; protein 7.7g; carbohydrates 9.9g; dietary fiber 1.1g; sugars 6.8g; fat 2.4g; saturated fat 1.2g; cholesterol 19.9mg; vitamin a iu 438.6IU; vitamin c 13.7mg; folate 18.3mcg; calcium 74.9mg; iron 0.5mg; magnesium 14.1mg; potassium 165.5mg; sodium 86.9mg.

1 lean protein, 1/2 fat, 1/2 other carb, 1/2 vegetable