Grilled Vegetable 'N Chicken Stuffed Peppers Recipe serves: 4
Prep Time 20 min
Cook Time 30 min

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 330
Calories from Fat 60
Total Fat 10 g
Saturated Fat 2.5 g
Trans Fat 0 g
Cholesterol 60 mg
Sodium 150 mg
Total Carbs 32 g
Dietary Fiber 7 g
Sugars 9 g
Protein 28 g
Vitamin A 110 %
Vitamin C 360 %
Calcium 4 %
Iron 15 %

Grilled Vegetable 'N Chicken Stuffed Peppers


  • 1/4 cup I Can't Believe It's Not Butter!® Spread
  • 1 small sweet onion, finely chopped
  • 1 small zucchini
  • 1 cup chopped shiitake mushrooms [or cremini mushrooms]
  • 1 clove garlic
  • 1/4 tsp. dried Italian seasoning
  • 2 cups diced rotisserie chicken
  • 1/2 cup whole wheat couscous, cooked according to package directions
  • 4 large red, orange and/or yellow bell peppers, halved lengthwise and seeded


  1. Melt I Can't Believe It's Not Butter!® Spread in large nonstick skillet and cook onion, zucchini and mushrooms, stirring occasionally, 5 minutes or until vegetables are tender. Stir in garlic and Italian seasoning and cook 1 minute. Stir in chicken and cooked couscous. Season, if desired, with ground black pepper. Evenly stuff red pepper halves.
  2. Arrange 2 pepper halves in 12 x 18-inch piece heavy-duty aluminum foil. Wrap foil loosely around peppers, sealing edges airtight with double fold. Repeat with remaining peppers. Grill 30 minutes or until peppers are tender.

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