This is Jack, and Jack has flipped his lid for chicken stuffed peppers (get it??). I feel like I haven’t gotten into the true spirit of Halloween yet, and anyone who knows me knows how much I like to celebrate the Hallmark days! (Events that coincide with Hallmark changing their window displays). I thought I’d get started with this cuter-than-cute idea! I’ve seen some other web chefs carve peppers and other veggies and fruits, and fell in love with the idea.
Carving pumpkins are difficult. I tried it one time and it was the biggest pain, and the biggest mess. Why not carve a teeny-tiny pepper? Still, it’s vital to use the proper knife while carving up your peppers – here’s an in depth guide on which knife to buy, and when to use it: https://www.nisbets.com.au/yourcompleteguidetokitchenknives
Here’s the trick to pumpkin carving and pepper carving for those of you who have never done it before. Angle your knife so that when you’re slicing the top around the stem, the knife is not cutting straight down, rather, it’s cutting the top off in a slant. This way, when you put the top back on, it’ll stay put instead of falling straight through. When I type it out to all you first timers, it might sound obvious (DUH, Ritika!), but to me- it was certainly not obvious the first time I carved a pumpkin: tears were shed, messes were made. This tip will save you a lot of heartache!
After doing some surgery on Jack, here, I enjoyed a deliciously low carb lunch. I love stuffed peppers because of how filling they are, and also because there’s literally nothing unhealthy about it. It’s a lunch that can be enjoyed minus gluten, minus dairy (unless you want to put cheese in it), minus nuts, and, if you’re vegan or vegetarian, you can stuff the pepper with your favourite quinoa recipe if you have some leftover, or couscous, or beans and corn!
The nutritional facts made me jump for joy. Each stuffed pepper in my recipe is under 250 calories. Not joking. The sodium levels are also astonishingly low at 240 mg per serving.
**Recipe Card is down at this time, I apologize for any inconvenience**
Chicken Stuffed Peppers
Prep time: 00:20
Cook time: 00:10
1 lb. ground chicken
5 medium orange bell peppers
1/2 teaspoon minced garlic
1 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon crushed red chili pepper flakes
3 tablespoons spicy salsa
1 teaspoon black pepper
1/4 cup cheddar cheese (optional) – I used Dairy Free cheddar cheese from Daiya
In an 350 preheated oven, bake peppers for 5 minutes and remove inside “guts” (seeds) from each pepper. Carve pepper if desired
In a bowl, mix together ground chicken, onion powder, garlic, paprika, chili flakes, and pepper. In a large saucepan, cook chicken until browned and then add in salsa and cheese. Cook chicken in its’ own juices until done (no oil!)
Add 1 cup of ground chicken in each pepper, put the lids back on and bake for another 5 minutes