Ingredients
FOR THE STUFFED PEPPERS:
4 large bell peppers any colors you like (our favorites were the red & green) 2 teaspoons extra virgin olive oil 1 pound ground chicken or turkey (I used chicken) 1 tablespoon ground chili powder 1 ground teaspoon cumin 1 teaspoon garlic powder 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 can fire-roasted diced tomatoes with juices, 14 ounces 1 1/2 cups cooked brown rice quinoa or cauliflower rice 1 1/4 cup shredded cheese Monterey Jack, pepper jack, cheddar, or similar cheese, divided (I used a mix)
FOR SERVING:
Sliced avocado Chopped fresh cilantro Salsa Sour cream or plain Greek yogurt Freshly squeezed lime juice
Instructions
Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes, then arrange cut side up in the prepared baking dish. Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour into the can of diced tomatoes and their juices. Let simmer for 1 minute. Remove the pan from the heat. Stir in the rice and ¾ cup of the shredded cheese. Mound the filling inside of the peppers, then top with the remaining cheese. Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 25 to 35 minutes, until the peppers are tender and the cheese is melted. Top with any of your favorite fixings, and enjoy hot.
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