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| Celebrate Cinco de Mayo with this Healthy Twist! |
2 large bell peppers (red or green)
1.5 tsp olive oil + 2 TB water
1/4 cup onion, chopped
8 oz. cooked chicken breast, cut into bite-sized pieces
1/2 c canned diced tomatoes, no salt added
1 TB lime juice
1/2 tsp each: cilantro, garlic powder, cayenne pepper (more or less depending upon your desired heat), ground cumin
1 packet stevia
Sea salt, to taste (optional)
3/4 cup cooked brown rice (after day 10 only)
Instructions:
Preheat oven to 375 F
Carefully slice the tops off of the peppers (approximately ¼ inch from top). Remove the seeds. Wrap peppers in aluminum foil and place on baking dish. Put in oven and bake for approximately 15 minutes.
In the meantime, heat oil and water in skillet pan over medium heat and add onion. Cook approximately 5 minutes until onions are tender. Add chicken, tomatoes, lime juice, cilantro, garlic powder, cayenne, cumin, stevia, and sea salt. Stir well and allow to cook together for 5 minutes.
Add brown rice to skillet and mix to thoroughly combine all ingredients. Remove from heat and set aside.
Remove the peppers from the oven and spoon half of the mixture into each of the peppers. Return peppers to the oven and cook for an additional 15 minutes. Enjoy!!
Nutrition Data:
Per stuffed pepper (recipe makes 2): 264 calories, 27 grams protein, 28 grams carbohydrates, 5 grams fat
Recipe originally posted at Fitness Rx.
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