Spinach and Artichoke Stuffed Peppers

I've been stuffing peppers for as long as I can remember, They make the perfect vessel for delivering anything that "unaltered" folks might put on a bun like these Italian Street Fair peppers - but they also make a great vehicle for America's favorite party dip!


Ingredients

2 cups shredded rotisserie chicken
1 (14-oz.) can artichoke hearts, drained and chopped
1 (10-oz.) package frozen spinach, thawed, well-drained, and chopped
6 oz. cream cheese, softened
1 1/2 cup shredded mozzarella, divided
1/2 cup grated Parmesan
1/4 cup sour cream
1/4 cup GOOD mayonnaise*
2 cloves garlic, minced

4 assorted bell peppers, halved* and seeded
Extra-virgin olive oil, for drizzling
kosher salt
Freshly ground black pepper
Chopped fresh parsley, for garnish


Directions

• Preheat oven to 400°. 
• On a large, rimmed baking sheet, place bell peppers cut side-up and drizzle with olive oil, then season with salt and pepper.
• In a large bowl, add chicken, artichoke hearts, spinach, cream cheese, ½ cup mozzarella, Parmesan, sour cream, mayo, and garlic. Season with more salt and pepper and mix until well combined.
• Divide chicken mixture between pepper halves, top with remaining mozzarella, and bake until cheese is melted and gooey and peppers are tender, about 25 minutes.
• Optionally, garnish with parsley and serve.

Cook's Notes:

• Cut your bell peppers from top to bottom, through the stem.  This makes the peppers more like a bowl than a "pot" with a funky stem "lid" the way my Granny prepared them.
• Most cheap mayonnaise has a sugar component, but GOOD mayonnaise (i recommend Duke's in the south) is made without sugar.

Bacon Poblano Chicken Rollups

You take a bite and crunch through the crispy bacon coating to find a smoked paprika and cumin rub on the outside of a succulent tender chicken breast, with a fire-roasted poblano and cream cheese mixture rolled inside. Spicy, smoky, creamy, rich perfection with a super low carb count.

SCORE!!!!!!!!!!!!!!!!!

I'm going to assume that you know how to butterfly a chicken breast - if not you can substitute pre-sliced chicken (or turkey) cutlets from your grocer's meat case.

To roast the poblano peppers, place the poblano on a fork and hold over a gas flame until it is blistered and blacked all over. If you don’t have a gas stove you can do the same thing with a plumber’s torch. They are super cheap at the hardware store and last much longer than the fancy-schmancy ones at cooking stores. You can also broil it but you’ll need to watch it carefully. You want it to blister not to ignite!

Ingredients

3 Boneless chicken breasts, butterflied and cut to make 6
2 Poblano peppers
6 tablespoons of cream cheese (at room temperature)
3 tablespoons finely grated cheddar cheese
6 slices of bacon

Rub

1 tablespoon smoked paprika
1 teaspoon of cumin
1/2 teaspoon of chipotle powder
1/2 teaspoon of Kosher salt
1/4 teaspoon of garlic
Pinch of sugar free sweetener if desired

Instructions

Prep

Preheat your oven to 350 F
Pound the chicken breasts between 2 pieces of parchment until they are thin - Set aside.

Blacken the poblano pepper over an open flame until the skin blisters and peels.
Place inside a plastic bag and seal. Allow to cool.
Rub the blistered skin off.
Slice in 6 slices - Set aside.

Mix the cream cheese and cheddar - Set aside.

Assembly
Lay one of the chicken breasts out on parchment paper.
Lay a slice of poblano on the top.
Spoon a little of the cream cheese mixture on top.
Roll up carefully.
Sprinkle or rub liberally with the spice mixture.
Wrap the bacon around the rolled chicken breast. It should stick -  but if it doesn't secure it with a toothpick.
Repeat with the rest of the ingredients.

Bake
Bake at 350F for about 20 minutes, or until chicken registers 160F on a meat thermometer.
Let stand 5 minutes.

Remove toothpicks before serving

Italian Street Fair Stuffed Peppers

I went to an Italian Street Fair last weekend. It was a beautiful celebration of the Italian culture, particularly the food. My mouth watered as I passed a cart making Sausage and Peppers sandwiches, but I restrained myself - that is, I restrained myself until I could figure out a WLS version - then I attacked it with a relish!!






Italian Street Fair Stuffed Peppers

Nutrition Facts
Servings 4
Amount Per Serving
Calories 554
Total Fat 44.5g
Saturated Fat 19.5g
Trans Fat 0.1g
Cholesterol 102mg
Sodium 1026mg
Total Carbohydrates 11.7g
Dietary Fiber 2.8g
Sugars 6.1g
Protein 27.6g

8 oz Italian Sausage
8 Slices Provolone Cheese
1 Medium Sweet Onion
6 oz Portabella Mushrooms
2 Green Bell Peppers
2 Tbsp Butter
2 Tbsp Olive Oil
4 Tbsp Red Gravy (Marinara Sauce)
Salt and Pepper - to taste

Slice peppers in half lengthwise, from stem through the base - remove ribs and seeds.

Slice onions and mushrooms. Sweat over medium heat with butter, olive oil, minced garlic and a little salt and pepper until onions and mushroom are nice and caramelized. Approximately 25-30 minutes.

Preheat oven to 400F

Remove Italian Sausage from casings and add to the onion/mushroom mixture. Allow to cook 5-10 minutes

Line the inside of each pepper with a slice of provolone cheese.

Stir the sauce to the meat mixture.

Fill each pepper with meat mixture until they are nearly overflowing.

Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the pepper is withered and the cheese on top is golden brown.

Cook's Notes: Would you rather have a Philly Cheese Steak? Leave out the tomato sauce and substitute roast beef or steak for the Italian Sausage. The cheese can be either provolone or Cheez Whiz, depending on whether your religion takes you to Geno's or Pat's!

---dave---
The Bariatric Food Dude