Greetings Girlfriends from Chef Deborah! In 2006, I was told I had borderline high blood pressure, 160/85.  I weighed 170 pounds! Prior to this, events in my life kept happening; a divorce and a broken arm from a bad fall; what else could happen?  I was scared because my mother had high blood pressure, which lead to so many other health complications prior to her death.  I had to take control of my own health!  So, now I eat less meat and more fruits, vegetables and fish.  I weigh 138 pounds, and my blood pressure is normal and I take no high blood pressure medication.  I took control of my health through my eating habits, and as the resident chef for GFHG, this is my commitment to give you tips on how to eat healthier with simple recipes that don’t compromise taste.

Savory Chicken Stuffed Red & Green Peppers with Brown Rice © 2004

Chef Deborah A Spriggs-Ross

INGREDIENTS

(Serves 4) May Reduce or Double Recipe

2 Red & 2 Green Peppers for fun!

1 lb of chicken breast cubed

Salt & pepper to taste

2 tbsp of olive oil

¼ teaspoon of almond extract

1 cup of quick brown rice to save time

½ cup of sliced mushrooms

1 tbsp of butter (or olive oil)

1 cup of low fat mozzarella cheese (reserve ¼ cup)

Directions

1. Boil green peppers for 8 minutes.  Set aside to be stuffed later.

2. Season chicken with salt and pepper, toss in almond extract, and brown in olive oil.

3. Prepare brown rice according to the box.

4. Brown the mushrooms with the butter or olive oil.

5. Mix in cheese, except 1/4 cup.

6. Then mix all ingredients together, except the cheese, which is for topping the peppers.

7. Cut tops off peppers and gently clean out seeds, then stuff the peppers, top with cheese, bake at 375 °F for 20-22 minutes.