Benefits of Bell Peppers!

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Love bell peppers, whether they are in a salad, sautéed, stuffed of just dipped in some hummus… LOVE them!

Why they are awesome:

  • Help prevent against cancers, disease, inflammation and cell damage.
  • Awesome source of vitamin A and C.
  • Very low in calories so virtually you can eat like 3 whole peppers without many calories, plus they are nutrient-dense so they fill you up!
  • Skin looks healthy and glowing (because of the Vitamin A and C).
  • They are sweet on their own! Great for desert… yes I have ate bell peppers for desert.. call me weird. I don’t care lol.
  • There is keratin enzymes in bell peppers, great for keeping eyes healthy.
  • Good source of fiber.

How to pick the best!!:

  • Find peppers with the brightest colors. The brighter, the more ripe and sweet!
  • Cool fact: The green, yellow and orange peppers you see, are actually RED peppers that haven’t ripened yet! What?! I know! Fun little fact! (there is nothing wrong with eating the other colors btw)
  • Pick peppers with a glossy shine to them.

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How to eat and prepare: YUMMM

  • raw
  • raw dipped in hummus, salsa, or even guacamole.
  • sautéed
  • sautéed for fajitas
  • Cut the top off and stuff them with veggies and rice- bake.
  • In salads
  • Add to sandwiches.
  • Make stir-fry
  • Add to soups
  • In pasta dishes.
  • Grill them – make kabobs!
  • And many other ways! Get creative !!! =)

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Chicken Cacciatore (WW)

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You’ll Need:

8 pieces of chicken, skinned (I used 8 small thighs)

1/2 teaspoon salt

1/4 teaspoon black pepper

3 teaspoons olive oil

1 onion, chopped

3 garlic cloves, minced

2 red bell peppers, seeded and chopped

1/4 lb of mushrooms, sliced

1/2 cup of chopped celery or fennel

1/2 teaspoon dried oregano

Pinch if cayenne

2 cups of prepared marinara sauce

  • Sprinkle chicken with salt and pepper. Heat 2 teaspoons of oil in large non-stick skillet and set over medium heat. Add chicken, and cook until browned on each side (about 4 min) Transfer chicken onto plate and set aside.
  • heat the remaining 1 teaspoon of oil in the same skillet. Add onion and garlic , cook, and stirring occasionally until tender. add bell peppers, mushrooms, celery, oregano and cayenne.  Cook, stirring occasionally until tender.
  • Return chicken to the skillet, add marinara sauce and bring to a boil. Reduce heat and simmer, covered. Cook until chicken is cooked all the way through and veggies are tender (around 20 min).

chicken c

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    • I made this dish with 2 sides (you can find both of these in my recipe index, or click on links below):

Roasted Asparagus with Lemon and Chives (WW)
Creamy Garlic Mashed Potatoes (WW)

All together (with both sides = 8 points for Weight Watchers)

For just Chicken:
SERVES 8     WW points 4    PER SERVING 1 piece of chicken, 1/2 cup of veggies with sauce.

(Note: I took this out of a Weight watchers cookbook, I did not make this recipe up on my own…. besides recipes are meant to be shared 🙂 )