Mexican Stuffed Peppers
yield: 8
total time: 70 minutes
Ingredients
- 4 bell peppers large, — any colors you like, our favorites were the red & green
- 2 teaspoons extra virgin olive oil
- 1 pound ground chicken — or turkey, I used chicken
- 1 tablespoon chili powder ground
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 can fire roasted diced tomatoes — with juices, 14 ounces
- 1 1/2 cups cooked brown rice — quinoa or cauliflower rice
- 1 1/4 cups shredded cheese — Monterey Jack, pepper jack, cheddar, or similar cheese, divided, I used a mix
- avocado Sliced
- chopped fresh cilantro
- salsa
- sour cream
- plain greek yogurt
- lime juice Freshly squeezed
Nutrition
- Calories : 240 calories
- Carbohydrate : 15 grams
- Cholesterol : 70 milligrams
- Fat : 14 grams
- Fiber : 3 grams
- Protein : 16 grams
- SaturatedFat : 6 grams
- Sodium : 330 milligrams
- Sugar : 2 grams
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