Whenever I’m walking through the produce section, I have a hard time passing up bell peppers. These vibrant beauties come with a subtle sweetness that perfectly balances the savory filling in this recipe. Swap out the traditional ground beef for organic lean chicken or turkey, skip the cheese and rice, and you’ve got a quick and satisfying dinner with 22 g of protein (and almost three times your daily value of vitamin C) for just 250 calories. Serves 4 ¼ tsp black pepper ¼ tsp onion powder ¼ tsp cayenne ¼ tsp ground cumin 1 tsp dried oregano 1 tsp sea salt 1 Tbsp olive oil, plus more for preparing baking pan ½ med yellow onion, diced 1 jalapeño, minced 1 clove garlic, minced 1 lb organic ground chicken or turkey 1 med tomato, diced 4 bell peppers, cored, seeded, and halved crosswise (tops reserved) 2 Tbsp hot sauce (optional)
- Heat oven to 400°F.2. In small bowl, combine black pepper, onion powder, cayenne, cumin, oregano, and salt. Set aside.3. Heat oil in Dutch oven over medium-high heat. Add onion and cook, stirring frequently, until onion is translucent, 4 to 5 minutes. Add jalapeño and garlic and cook, stirring frequently, for 1 minute. Add ground chicken, breaking up and stirring to ensure even browning. Sprinkle spice mixture over chicken and cook until thoroughly browned. Fold in tomato and remove from heat. MORE: Healthy Gluten-Free Fried Chicken
- Oil 13" x 9" baking pan. Divide filling evenly among peppers. Place reserved top on each pepper and arrange upright in pan. Cover with foil and bake until peppers are tender and filling is hot throughout, about 30 to 40 minutes. Transfer to plates, sprinkle with hot sauce, if using, and serve. NUTRITION (per serving) 250 cal, 22 g pro, 11 g carb, 3 g fiber, 6 g sugars, 13 g fat, 3 g sat fat, 650 mg sodium
