We know adding vegetables can provide you with additional fiber, vitamins, minerals and other healthful nutrients. Using the vegetable itself as your serving dish is a fun way to serve your meal!
Try this twist on the traditional stuffed pepper. Get creative and use your imagination!
Lisa B. Smith, RDN is a Registered Dietitian Nutritionist with the Southern Ute Shining Mountain Health and Wellness.
Mexican Stuffed Peppers
- 4 bell peppers (any color), cut in half lengthwise, stem cut out and seeded.
- 1 teaspoon olive oil.
- 1 lb. ground chicken or lean turkey.
- 1 tablespoon chili powder.
- 1 teaspoon cumin.
- 1 clove chopped garlic or 1 teaspoon garlic powder.
- 1 teaspoon oregano.
- 1 teaspoon salt.
- 10 oz can green chili and tomatoes (or 4oz green chili and one cup diced tomatoes.)
- 1 1/2 cups cooked brown rice.
- 1 cup 2% shredded Mexican style cheese (Monterey Jack or cheddar, etc.)
- Heat oven to 350 degrees.
- Place peppers in pan, open side up.
- In a large pan, heat olive oil and cook chicken for 5 minutes, stirring to break up.
- Add chili powder, cumin, garlic, oregano and salt, continue until cooked through, about 5 minutes. You can drain any fat at this point.
- Stir in green chili and tomatoes, simmer another 5 minutes.
- Add rice and toss to combine.
- Fill each pepper half with an even amount of mixture.
- Bake for 15 minutes, top with cheese and bake another 15 minutes.
- Top with any of the following: Salsa, Greek yogurt, fresh cilantro, avocado, green onion.
Nutrition per serving: 218 Calories, 11.3 g fat, 6.4 g Carbohydrates, 1.2 g fiber, 24.3 g Protein
For a vegetarian dish, use a 15 oz can of black beans instead of meat.
Ground elk, buffalo or lean ground beef works great, too!
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