Prep time: 15 minutes
Cook time: 5 minutes
Yield: 4 servings (12 pepper halves)
Per serving: 390 calories | 18g fat | 17g carbohydrates | 39g protein
1 Leaner | 3 Green | 1¼ Condiment | 1 Healthy Fat
Ingredients
- 1 jalapeño pepper, diced
- Cooking spray
- 1 12-oz can low-sodium chicken breast (in water), drained
- ½ avocado, mashed
- ½ cup plain, low-fat Greek yogurt
- 2 cups low-fat shredded cheddar cheese, divided
- 1 tsp chili powder
- 24 mini bell peppers, halved with stem, seeds, and membranes removed
- ¼ cup chopped scallions
Directions
- Sauté the diced jalapeño in a lightly greased skillet until tender.
- Mix the chicken, avocado, yogurt, and jalapeño, one cup of cheese, and chili powder in a medium bowl.
- Arrange the mini bell peppers in a large casserole dish, fill with chicken mixture, sprinkle with remaining cheese, and broil until cheese has melted—about two to four minutes.
- Garnish with scallions and serve with salsa, if desired.
To make peppers less crunchy, blanch them in advance. To blanch, bring a large pot of water to a boil. Carefully place peppers in water for about one minute, then use a slotted spoon to transfer them to a bowl of ice water. When peppers are completely cool, remove from ice bath and drain.
