INGREDIENTS

  • 2 peppers
  • 1 head of iceberg salad
  • 1 slice of chicken breast
  • Few spoons of Greek yoghurt 0,1%
  • sage – garlic – rosemary
  • half glass of white wine

Cooking time: 2 hours (considering 1 hour and half in oven)

INSTRUCTIONS

  • Cook the meat using sage, rosemary, salt and white wine in a non stick pan.
  • Once roasted,remove meat and cook salad in the same pan.
  • Blend all the cooked ingredients in a food processor, then add 2 egg whites to mix you will stuff the peppers with.
  • Add a spoon of Greek Yoghurt 0,1% and a leaf of basil on the top of the stuffed pepper.
  • Put in oven at 200° for about 1 hour and half, adding some water, tomato sauce or other vegetables of your choice (from the list of allowed ingredients).