This recipe is perfect if you are looking for a meal that is nutrient-packed, high in protein and has loads of flavor. It’s a great way to use up leftover veggies and super flexible if you want to swap out or add in other ingredients not listed. Feel free to use a different meat, or meat substitute and eliminate the cheese or just use more parmesan if dairy doesn’t agree with you.
Ingredients
4 bell peppers, any color
1.5 lbs. ground chicken
3/4 cup chopped zucchini
3/4 cup chopped onion
3/4 cup chopped mushrooms
1 tbsp fennel seed
1 14 oz can fire roasted diced tomatoes
1 tbsp olive oil
1 cup shredded mozzarella (for mixing)
1/2 cup shredded mozzarella (for topping)
1/2 cup shredded or shaved parmesan
Instructions
Preheat oven to 375. Slice your bell peppers in half and remove stems and seeds. Set them out, inside up on a baking sheet or casserole dish. Spray peppers lightly with avocado or olive oil spray and sprinkle with salt and pepper. Place in the oven and set the timer for 20 minutes.
Chop the zucchini, onion and mushrooms. I used equal parts of each at about 3/4 cup, but don’t worry too much about quantities or proportions here. Heat 1 tbsp olive oil in a large saucepan or dutch oven. Add your veggies and cook on medium heat, stirring frequently. After about 3 minutes, add your ground chicken plus 1 tsp salt. Stir to break up the chicken and distribute the salt. Stir every minute or so until chicken is no longer pink and no large chunks remain. Sprinkle in 1 tbsp of fennel seed and add your can of tomatoes. Allow to simmer a couple of minutes and stir in 1 cup shredded mozzarella. With a clean spoon, give it a little taste and add more salt if desired. Allow to simmer on low heat until your peppers are done.
Remove the peppers from the oven. Carefully spoon the chicken mixture into each pepper in somewhat equal proportions. Top each with remaining cheese and bake for 10-15 minutes.
These go great with a simple green salad and a slice of french bread or make a hearty meal on their own.
Makes 4 servings of two pepper halves. Each serving contains approx. 400 calories and 50 grams of protein. These store easily and are great as leftovers.