Enjoy these high-protein, low-carb stuffed peppers in 40 minutes or less — no baking required. Clean Eating combines a bounty of herbs and spices — including cilantro, oregano and saffron — for a fragrant dish the entire family will love. To cut down on prep time (and wash fewer dishes), opt for ground cumin over cumin seeds.
For the Seasoning For the Peppers Prepare seasoning. In a small dry skillet on medium-low, toast cumin seeds for 1–2 minutes, until fragrant, shaking skillet occasionally. Remove from heat; cool 2 minutes. Transfer seeds to a spice grinder; grind to a powder. Transfer cumin to a small bowl, and stir in remaining seasoning ingredients. Heat oil in a large skillet. Add onion, garlic and chili pepper; cook 2 minutes while stirring. Add chicken; cook until no longer pink. Sprinkle with seasoning mixture; stir well. Stir in tomatoes, and bring to a boil. Reduce heat, then simmer, uncovered, 5–7 minutes or until most of the liquid has evaporated. Stir in 1/4 cup cilantro. Meanwhile, cut
bell peppers in half vertically (from stems to bottoms). Remove and discard stems, seeds and membranes. In a large pot, blanch peppers in boiling water, 2–3 minutes or just until tender; drain. Fill peppers with chicken mixture. For each serving, arrange 2 pepper halves on a plate. Sprinkle with remaining 1/4 cup cilantro, and serve with lime wedges. Serves: 4 | Serving Size: 2 stuffed pepper halves Per serving: Calories: 451; Total Fat: 25g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 60mg; Sodium: 254mg; Carbohydrate: 15g; Dietary Fiber: 4g; Sugar: 8g; Protein: 43g Nutrition Bonus: Potassium: 310mg; Iron: 12%; Vitamin A: 25%; Vitamin C: 217%; Calcium: 8% Mexican Chicken Stuffed Peppers
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Clean Eating is not a diet; it’s a lifestyle approach to food. Our magazine features delicious, healthy recipes and weight-loss meal plans that highlight real foods and natural ingredients. Lose weight with the Clean Eating Academy, and follow us on Facebook, Twitter and Pinterest for daily inspiration.
