We love these delicious stuffed healthy bell peppers because they are high in protein goodness for the bariatric patient and easy to make! Enjoy in confidence!
2 cups crock pot chicken taco chili
2 bell peppers, any color
6 tablespoons shredded cheddar
cilantro or scallions, for garnish
avocado or reduced-fat sour cream (optional)
*Preheat oven to 400°F. Cut peppers in half lengthwise, removing seeds and stem.
*Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup chili mixture, top each with 1 1/2 tbsp of cheese. Pour about 1/4 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 40-45 minutes, or until the peppers become soft.
Top with cilantro or scallions and serve with sour cream or avocado if desired (optional).
Servings: 4, Serving Size: 1 stuffed half
Protein: 15 grams
Carb: 17 grams
Fat: 5 grams