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Mexican Stuffed Peppers

yield: 8 total time: 70 minutes
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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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