Chicken breast has become my go-to meat protein after my cardiologist convinced me that giving up red meats would benefit me greatly. He was right... labs are the best they've been in a very long time. White meat is not the easiest to work with as there's just no fat at all, so I'm always looking for new ways to have fun with this nutritious meat.
I was inspired by a recipe in America's Test Kitchen's cookbook Slow Cooker Revolution. Swapping the protein and leaving out the rice along with a few seasoning adjustments made the dish my own, and I'm happy to share this very flavorful creation especially with my diabetic followers. Enjoy!
- 3/4 lb ground chicken breast
- 1 yellow onion - chopped
- 5 cloves garlic - smashed & minced
- 1 tbsp extra virgin olive oil
- 1 tbsp tomato paste
- 1/4 tsp crushed Aleppo pepper
- 4-5 orange and red bell peppers depending on size
- 1 club roll or hard roll - just the white part from inside
- 1/4 cup whole milk
- 1 small zucchini - cut into 1/4" pieces
- 3/4 cup shredded Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp table salt
- 1/4 tsp black pepper
- 2-3 tbsp minced fresh basil
- shredded Parmesan for final garnish
Preparation:
Combine onion, garlic, tomato paste, Aleppo pepper and evoo in a microwave-safe bowl. Mix, microwave 2 min on high, mix and repeat once.
Cut the tops off the peppers, making them as even as possible and remove core and seeds. Chop some of the tops to add to filling mix.
In a large mixing bowl combine the bread and milk and work it into a paste. A fork works well for this. Add the onion/garlic mix, chopped pepper top, zucchini, ground chicken, both cheeses, 1 tsp salt and 1/4 tsp black pepper. Use your hands to mix thoroughly.
Stuff the peppers with a spoon, making sure there are no air pockets.
Place peppers into your slow cooker along with 1/3 cup water. Lean the peppers against each other and or the sides as they will tend to droop otherwise when they get soft. Cook on low for 4-5 hours.
It can get a little tricky getting the peppers out. I have found working with tongs and a large slotted spoon works best. The pepper will be filled with liquid, so instead of trying to lift them out upright, I roll them onto the slotted spoon so excess liquid stays in the slow cooker. Garnish tops with fresh chopped basil and a sprinkle of shredded Parmesan. Serve with a tossed salad made with a homemade dressing to avoid sugars all around. :-)
Blessed be... and happy cooking!