turkey taco stuffed peppers

Stuffed peppers: just about everyone’s made this dish, and for good reason! It’s easy, customizable for just about any preference or diet, and it makes for great leftovers! We made these for the first time in awhile this week, so I thought I would share my version!

Ingredients:

• 4 bell peppers, cut in half lengthwise/seeds removed (perfect for those wobbly peppers that won’t stand upright for you!)

• 1 tablespoon olive oil

• 3 cloves garlic, minced

• 1/3 onion, diced

• 1 pound ground chicken

• 1/2 cup diced tomatoes & green chiles (rotel), drained

• 1/2 cup black beans, drained

• taco seasoning of choice

• 1 cup of fat free cheddar cheese (or whatever cheese you want!)
  chopped cilantro, for garnish

Directions:

1. Preheat your oven to 350 degrees.
2. Cut the bell peppers in half lengthwise and remove seeds. Spray with a little of EVOO spray or avocado oil spray, and arrange them upside down in your baking pan and pre-bake for about 10-12 minutes, while you’re making the stuffing.
3. In a large skillet over medium high heat, drizzle olive oil and saute the garlic and onions for one minute.
4. Add the ground chicken and cook it all the way through, breaking it up with a spatula.
5. Drain off any excess liquid from the chicken and stir in the diced tomatoes, rice, spinachblack beans, taco seasoning, salt, and pepper. Stir until combined completely, about a minute.
6. Remove the bell peppers from the oven and flip them over.
7. Fill the peppers with the mixture. Place them back in the oven and bake for 15 minutes, or until the peppers are soft. Remove, add your cheese (and spray with a little cooking spray if using fat free cheese – it helps it melt!), and bake for another 10 or so minutes.
8. Top with fresh cilantro and serve!

I added some avocado and 1/2 cup of jasmine rice to my pepper (i ate one whole pepper, so two halves) and ended up with this as my macros for my whole (very filling!) meal: 409 cals | 44.3g c | 12.7g f | 31.4g p