EIWITRIJK RECEPT · FASE 2 · DINER

Peppers stuffed with chicken and feta

Peppers filled with chicken, chickpeas and feta, a satisfying Phase 2 dish with pulses.

45 min totaal 1 portie 455 kcal p.p. 40 g protein

Peppers stuffed with chicken and feta is a colourful dish where the pepper halves serve as edible bowls for a savoury filling. Chicken mince, chickpeas and salty feta come together in a Mediterranean bite that looks festive and feels wonderfully satisfying.

In Phase 2, there's room for some slow-release carbs, and the chickpeas fit perfectly. They provide fibre and a firm bite, whilst the chicken mince and feta make this a protein-rich dish with around forty grams of protein. That balance of protein and pulses keeps your blood sugar stable and your hunger at bay for hours, completely in line with a protein diet.

Lovely with a spoonful of low-fat yoghurt with mint or a fresh cucumber and tomato salad for extra freshness.

Zo maak je het

  1. Fry the minced chicken with paprika powder, salt and pepper.
  2. Add chickpeas and tinned tomatoes and let simmer for a few minutes.
  3. Fill the pepper halves with the mixture.
  4. Sprinkle feta over and place in a baking dish.
  5. Bake for 25 minutes at 200 degrees until the peppers are soft.
  6. Finish with spring onions.

Bewaren

Keep the stuffed peppers covered in the fridge and eat within two days. You can reheat them in the oven or microwave.

Variatietips

Swap the feta for crumbled goat's cheese or replace the chickpeas with white beans. A pinch of cumin gives the whole dish a warm, spicy note.

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