Healthy Country Dinner Recipes Recipes Recipe For Stuffed

HEALTHY VEGETABLE AND COUSCOUS STUFFED PEPPERS

Steps:

• Preheat the oven to 375 degrees F.
• Cut off the very tops of the peppers. Remove and discard the ribs and seeds and set the peppers aside.
• Drain the tomatoes in a colander set over a medium bowl. Reserve the juice and set the tomatoes aside over a plate to catch any residual juices. Stir the couscous, oregano, 1 teaspoon salt and 1/2 teaspoon black pepper into the tomato juice and set aside while preparing the filling.
• Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the onion, zucchini, half the garlic and 1/2 teaspoon salt and cook, stirring frequently, until the vegetables are softened and just beginning to brown, about 3 minutes. Increase the heat to high, stir in the couscous mixture and simmer rapidly, stirring frequently, until the couscous is just al dente and the liquid is beginning to thicken, about 5 minutes. Stir in the spinach and cook, adjusting the heat if necessary, until the leaves are bright green and just beginning to wilt, about 30 seconds. Set the filling aside to cool slightly.
• To make the sauce, combine the remaining garlic and olive oil in a Dutch oven, add the chile flakes if using and stir to combine. Place the pot over medium-high heat and cook, stirring occasionally at first then more frequently as the oil starts to sizzle to prevent the garlic from burning, until the garlic starts to stick to the edge of the spoon and is just beginning to turn a very pale straw color, 2 to 3 minutes. Stir in the reserved drained tomatoes plus any accumulated juices, 1 cup water, 1/2 teaspoon salt and 1/2 teaspoon black pepper and cook, stirring frequently, until the mixture just begins to come together and thicken, about 3 minutes. Remove from the heat.
• Fold the feta and basil into the couscous filling. Fill a pepper with about 3/4 cup of the filling, scooping it in loosely and shaking the pepper to level the filling rather than packing it down. Nestle the filled pepper in the sauce in the pot, then repeat with the remaining peppers, propping them up against each other and the sides of the pot for stability during baking.
• Cover the pot and bake until the peppers are tender but not mushy and the sauce is bubbling, 45 to 60 minutes. Check after 45 minutes to see if the peppers are tender but not soft or they will be overcooked and mushy. Let rest for at least 15 minutes before serving. Serve hot, warm or at room temperature with a generous scoop of the tomato sauce.

HEALTHY STUFFED SHELLS

Steps:

• Preheat oven to 400 degrees F.
• Prepare pasta according to package directions but reduce cooking time by a few minutes; drain.
• In a large skillet over medium high heat, heat oil and then add mushrooms; cover and cook, stirring for 5 minutes. Stir in tomatoes and artichokes. Cover and simmer another 3-5 minutes. Remove from heat.
• In a large bowl combine remaining ingredients, except for the mozzarella.
• Fill shells with mixture and divide among 8 individual baking dishes coated with Pam. Spoon sauce over each portion. Cover with foil and bake for 20-25 minutes.
• Sprinkle with cheese and bake uncovered for 10 minutes or until bubbly.

HEALTHY FAJITA-STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a small bowl, mix together all of the fajita seasoning ingredients and set aside.
• Heat 1 tablespoon of the oil in a large, ovenproof skillet. Toss in the bell peppers and onions and sprinkle on 2 teaspoons of the fajita seasoning. Sauté until the veggies have softened, about 6 minutes.
• Using a sharp knife, slice into the side of a chicken breast to form a large pocket, being careful not to cut all the way through.
• Spoon in some of the fajita pepper mixture so that the breast is comfortably stuffed.
• Season the chicken on both sides with fajita seasoning.
• Heat the remaining oil in the skillet and brown the chicken, about 4-5 minutes per side.
• Transfer the skillet to the oven and bake for 10-15 minutes, until the meat is cooked through.
• Let the chicken rest for 5 minutes before slicing.
• Enjoy!