LIGHT CHIPOTLE STUFFED PEPPERS

Here is another delicious recipe from kraftedkoch.com. Check out her original recipe here.

Serves: 4-6

PREP TIME:  10 mins     
COOK TIME:  40 mins     
TOTAL TIME:  50 mins

INGREDIENTS

• 3 bell peppers
• ½ lb. lean ground chicken, turkey or beef
• ½ yellow onion diced
• ⅔ c. brown rice cooked
• ½ c. corn
• ½ c. black beans
• 1 tsp. garlic powder
• 1 tsp. cumin
• ½ tsp. chili powder
• 1 can 16oz fresh or pre-made salsa
• ¾ c. non fat or low fat shredded cheddar cheese
• ¾ c. tortilla chips crushed - this can be omitted to reduce calories/carbs/sodium
• Nonfat Greek Yogurt - optional
• Chopped cilantro - optional

INSTRUCTIONS

• Preheat your oven to 350°.
• Cut your bell peppers lengthwise and remove all of the seeds. Place peppers cut side down on a greased baking sheet and bake for 20 minutes.
• Meanwhile, in a large saute pan sprayed with non-stick spray, add diced onions. Cook for a few minutes until tender and add chicken. With a wooden spoon break up the chicken so it is crumbled into small pieces.
• Once the chicken is cooked through, add the rice, salsa, corn, black beans and spices and remove from the heat.
• Spray a 9x13 pan with non-stick spray and arrange the bell pepper halves, cut side up. Spoon the meat and rice mixture into the peppers and top with 2 Tbsp shredded cheese and then 2 Tbsp crushed tortilla chips.
• Bake for 20 minutes at 350°. Remove from oven and serve warm with a dollop of Greek yogurt and a sprinkle of chopped cilantro.