Stuffed Peppers

Ingredients

16 oz chicken breast, chopped

1 small zucchini, sliced and halved

3/4 medium carrot, chopped

1/3 large bell pepper, chopped

1/2 medium onion, chopped

2 garlic cloves, minced

1/2 tbsp red pepper flakes

1/2 tsp sea salt

1 tbsp olive oil

1/2 cup mozz cheese

4-5 large bell peppers, hollowed *see notes

Directions

Preheat the oven to 350 degrees F.

Heat a large deep skillet over medium heat, when hot add the olive oil and garlic.

When fragrant, add the chicken to the pan and cook, stirring occasionally.

When the chicken is no longer pink, add the carrots and onion.

Once the carrots begin to soften, add the zucchini, chopped bell pepper, red pepper flakes, salt and pepper.

Allow the flavors to combine for 3-5 minutes then adjust the seasonings as desired. Add the cheese in at the end, allowing it to melt into the mix (save some for step 8).

As the stir-fry is finishing, place 1/4 cup water in the bottom of a baking dish (8x8 brownie pans work well). Arrange the 4-5 hollowed out bell peppers in the pan, face up.

Fill each pepper with the meat mixture from the pan and top with any leftover cheese.

Cover with foil, making sure to cover any gaps on the sides.

Bake for 15-20 minutes allowing the water in the bottom of the pan to steam the peppers.

When the peppers are soft, allow to cool for 10 minutes, serve and enjoy!

Notes

Great recipe for your leftover taco meat, just skip the seasonings!

Any meat can be used instead of chicken, be aware the servings of fat changes with different cuts.

I've also done this recipe with rice added in for grains, delicious!!

4 or 5 peppers: 4 peppers will have leftover meat. To get 4oz meat, eat one pepper and 1/4 of leftover stir-fry. Will provide 315 kcal, 40g protein.

5 peppers (eating 1/5 of the recipe) provides 250kcal, 32g protein.