Tofu-Pesto-Stuffed Peppers
Recipe from Diabetic Living

Tofu, cooked chicken breast, and navy beans pack these colorful peppers with lots of low-fat protein.


Tofu-Pesto-Stuffed Peppers

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Ingredients
  • 1/4  cup
    oil-packed dried tomatoes
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  • 1 1/2  cups
    loosely packed fresh basil leaves
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  • 8  ounces
    extra-firm light silken tofu (fresh bean curd) (about 1 cup)
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  • 1/3  cup
    finely shredded Romano cheese
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  • 1/4  cup
    pine nuts
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  • 1/8  teaspoon
    salt
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  • 1/8  teaspoon
    ground black pepper
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  • 1 1/2  cups
    shredded cooked chicken breast (about 10 ounces)
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  • 1  cup
    canned navy beans, rinsed and drained
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  • 2  large
    red, yellow, and/or green sweet peppers (about 10 ounces each), halved lengthwise and seeds removed
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  • 1/2  cup
    water
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Directions
1.
Preheat oven to 350 degrees F. Drain tomatoes, reserving 1 tablespoon of the oil. Chop tomatoes; set aside. For pesto: In a food processor, combine the reserved 1 tablespoon oil, the basil, tofu, 3 tablespoons of the Romano cheese, the pine nuts, salt, and pepper. Cover and process until mixture is nearly smooth, scraping side as necessary.
2.
In a medium bowl, combine the pesto, chopped tomatoes, chicken, and canned beans. Place pepper halves, cut sides up, in a 2-quart rectangular baking dish. Divide tofu mixture among pepper halves. Pour the water around the peppers in baking dish.
3.
Bake, covered, for 40 to 45 minutes or until peppers are tender and filling is heated through. Using a slotted spoon, transfer pepper halves to a serving platter. Sprinkle with the remaining Romano cheese. Makes 4 servings.
Nutrition information
Calories 349, Total Fat 14 g, Saturated Fat 3 g, Cholesterol 50 mg, Sodium 585 mg, Carbohydrate 26 g, Fiber 7 g, Protein 32 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1.5, Starch 1, Lean Meat 4. Percent Daily Values are based on a 2,000 calorie diet
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