~vegetable-oil cooking spray
~2 thin sliced chicken breasts (I boiled these, shredded them & placed in food processor)
~2 c. fat-free chicken or vegetable broth
~1 c. uncooked basmati or white rice
~2 large green or red bell peppers
~2 tsp olive oil
~1 garlic clove; minced
~1/2 c.chopped onion (I used red onion)
~1/2 tsp. salt (I omitted)
~1/2 tsp dried oregano
~1 c. cherry tomatoes, cut in half
~4 oz crumbled feta cheese (about 1 cup), I LOVE 'President' fat free sundried tomato & basil
~3 tablespoons tomato paste
~shredded paremesan cheese
Preheat oven to 350°F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the rice, cover the pan and cook according to package.
Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Place peppers upright in a baking dish and roast them for 20 minutes or so, until they soften, then remove them from the oven until the filling is ready.
Place shredded chicken or cubes in food processor & pulse until well combined.
Heat oil in a nonstick skillet. Add garlic, onion, oregano, and salt (if desired). Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, chicken & tomato paste. Using a fork, scrape the rice into the skillet and toss with the vegetables. Stir in the crumbled feta. Fill peppers with the rice mixture; top pepper with shredded parmesan. Bake 20 minutes. Serve immediately.