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.
Mexican Chicken Stuffed Peppers
Ingredients
For the Seasoning
- 1 1/2 teaspoons cumin seeds
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons granulated garlic
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground saffron
- 1/2–1 teaspoon ground cayenne pepper, optional
For the Peppers
- 2 tablespoons olive oil
- 1/2 cup chopped yellow onion
- 4 cloves garlic, minced
- 1 jalapeño or serrano chili pepper, seeded and chopped
- 2 pounds lean (90/10) ground chicken or turkey
- 1 (14.5-ounce) can no-salt-added, fire-roasted diced tomatoes, with juices
- 1/2 cup chopped fresh cilantro, divided
- 4 medium bell peppers
- Lime wedges
Directions
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.
Nutrition Information
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%
The post Mexican Chicken Stuffed Peppers appeared first on Hello Healthy.
from Hello Healthy http://ift.tt/2dmERf5
via
