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

Source: Diabetic Living Magazine


Recipe Summary

1 hr
20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

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

4 lean protein, 1 1/2 vegetable, 1 starch