Pepper and Pepperjack Stuffed Chicken

Are you ready for a super simple dinner with more flavor than you worked for??

Here’s a hint on how easy this meal is – every single ingredient is in the name.

Peppers. Pepper Jack. Chicken.

You see where I’m going with this, don’t you?!

I sliced chicken in half (to make it thin for cooking sake and for a better bariatric portion) and put a layer of low-fat Pepper Jack cheese and a few slices of green bell pepper inside. Baked it for 30 minutes and served it to my grateful husband. So little work for so much satisfaction. The smaller portion of chicken makes it easier to keep bite sizes small which you want to do if you’ve had Gastric Sleeve, Gastric Bypass or Gastric Lapband® surgery.

Keep bite sizes the size of a black bean and aim for 20 minute meals. Use the phone app Eat Slower to help you if you have a tendency to speed through meals!

Pepper and Pepperjack Stuffed Chicken

Course: Main Dish

Cuisine: American, Oven Baked

Servings: 6 servings

Calories: 136kcal

Author: Steph Wagner

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Ingredients

• ▢ 1 lb boneless, skinless chicken breast
• ▢ 1 green bell pepper, cut into strips
• ▢ 6 slices 2% pepperjack cheese
• ▢ 1/4 tsp each salt and pepper

Instructions

• ▢
  Preheat oven to 350F.
• ▢
  Slice chicken in half and sprinkle all sides with a bit of salt and pepper.
• ▢
  Place a layer of low-fat pepper jack cheese and 4 strips of green bell pepper in the middle of the chicken. Roll the chicken up and secure with a toothpick.
• ▢
  Bake for 25-30 minutes or until cooked through (internal temp of chicken should read 165F on a meat thermometer.)

Nutrition

Serving: 2oz | Calories: 136kcal | Carbohydrates: 1g | Protein: 18g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 298mg | Potassium: 331mg | Fiber: 1g | Sugar: 1g | Vitamin A: 258IU | Vitamin C: 17mg | Calcium: 162mg | Iron: 1mg