Tofu-Pesto Stuffed Peppers Recipe
Recipe By EatingWell
Tofu, cooked chicken breast, and navy beans pack these colorful peppers with lots of low-fat protein.
4.5
26 Rating -
Rate
Non Vegdiet
10minstotal
10m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Tofu-Pesto Stuffed Peppers Recipe
- 0.06 cup Oil packed dried tomatoes
- 0.38 cup Loosely Packed Fresh Basil Leaves
- 2 ounce Extra firm light silken tofu
- 3/4 tablespoon Finely grated romano cheese plus 1 1/2 tablespoons, divided
- 0.06 cup Pine Nuts
- 0.03 teaspoon Salt
- 0.03 teaspoon Ground pepper
- 0.38 cup Shredded cooked chicken breast
- 1/4 cup Canned navy beans, rinsed and drained
- 1/2 Large red, yellow, and/or green bell peppers, halved lengthwise and seeds removed
Nutrition
value
value
368
calories per serving
16 g Fat27 g Protein28 g Carbs25 g FiberOther
Current Totals
- Fat16g
- Protein27g
- Carbs28g
- Fiber25g
MacroNutrients
- Carbs28g
- Protein27g
- Fiber25g
Fats
- Fat16g
Vitamins & Minerals
- Calcium233mg
- Iron7mg
- Vitamin A1435mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B311mg
- Vitamin B6< 1mg
- Vitamin B998mcg
- Vitamin B120mcg
- Vitamin C15mg
- Vitamin E1mg
- Copper1mcg
- Magnesium248mg
- Manganese3mg
- Phosphorus434mg
- Selenium28mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell