per 1 serving size (Recipe makes 3 servings)
Amount Per Serving
Calories from Fat 65
% Daily Values*
Total Fat 7.24
Saturated Fat 2.88
Polyunsaturated Fat 1.10
Monounsaturated Fat 1.72
Total Carbohydrate 23.99
Dietary Fiber 5.07
Vitamin A 280.33%
Vitamin C 400.17%
* Nutritional Values are estimated and may vary
This stuffed pepper recipe goes both ways - vegan and chicken version included!
Preheat oven to 400.
If you are cooking with chicken, start chicken first. Add 1 cup of water to a pot with minced onion, tomato, 2 minced garlic cloves, and a dash of all of the spices. Let chicken simmer for 30-40 minutes â€“ until it falls off the fork when you try and lift it out of the pot.
Mix the sweet potatoes, jalapeno and last two minced cloves of garlic with some olive oil and season with the same spices as chicken. Roast in oven for about 10 minutes, making sure to stir every so often to ensure even cooking.
To prepare the bell peppers simply cut them in half, and use a spoon to clean the inside, lightly coat in olive oil and throw in oven for a few minutes. You only want to soften them just a little.
Once chicken is done, shred and put in a bowl with 3 spoonfuls of the simmering liquid. Add roasted potatoes to the chicken and mix. Stuff peppers, top with shredded cheese and broil until cheese on top is melted (only 30 seconds, and leave oven door open while broiling!)
Happy cooking and eating!