Directions:
- Heat oil in large nonstick skillet over medium heat until hot. Add onions and green bell pepper; cook 3 to 4 minutes or just until tender, stirring occasionally. Add ground chicken; cook 4 to 5 minutes or until chicken is no longer pink, stirring frequently.
- Add tomatoes, olives, raisins, oregano and pepper; mix well. Cook 7 to 10 minutes or until most of liquid has evaporated, stirring occasionally.
- Meanwhile, cut yellow bell peppers in half; remove seeds and membrane. Place on microwave-safe plate; cover with microwave-safe plastic wrap. Microwave on HIGH for 4 to 6 minutes or until tender, rotating plate halfway through cooking time.
- Fill cooked bell peppers with hot chicken mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 328.48 Kcal (1375 kJ) | ||
| Calories from fat | 153.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.05g | 26% | |
|---|---|---|---|
| Cholesterol | 97.5mg | 33% | |
| Sodium | 539.59mg | 22% | |
| Potassium | 958.02mg | 20% | |
| Total Carbs | 23.26g | 8% | |
| Sugars | 7.66g | 31% | |
| Dietary Fiber | 4.65g | 19% | |
| Protein | 20.47g | 41% | |
| Vitamin C | 152.5mg | 254% | |
| Vitamin A | 3.7mg | 123% | |
| Iron | 64.5mg | 358% | |
| Calcium | 45.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 83.73 Kcal (351 kJ) | ||
| Calories from fat | 39.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.35g | 26% | |
|---|---|---|---|
| Cholesterol | 24.85mg | 33% | |
| Sodium | 137.54mg | 22% | |
| Potassium | 244.2mg | 20% | |
| Total Carbs | 5.93g | 8% | |
| Sugars | 1.95g | 31% | |
| Dietary Fiber | 1.19g | 19% | |
| Protein | 5.22g | 41% | |
| Vitamin C | 38.9mg | 254% | |
| Vitamin A | 0.9mg | 123% | |
| Iron | 16.4mg | 358% | |
| Calcium | 11.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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