Jack-O'-Lantern Stuffed Bell Peppers
Orange bell peppers cut and stuffed with chicken, onions, mushrooms, rice, and topped with cheese make a spooky low-carb meal just in time for Halloween!
Ingredients
- 6 orange bell peppers
- 2 cups shredded chicken
- 1 tbsp olive oil
- 3 cloves minced garlic
- 1 white onion diced
- 14.5 oz canned diced tomatoes
- 1 cup pre-cooked rice
- 8 oz baby bella mushrooms diced
- 2 tbsp tomato paste
- 1/2 cup low-fat mozzarella
- 2 tsp cumin
- 2 tsp chili powder
- salt and pepper to taste
Instructions
- Preheat oven to 375.
- Heal oil in a large skillet over medium heat. Add onion and garlic to cook, stirring occasionally, until softened. Meanwhile, cut the top off each bell pepper and scoop out seeds. With a sharp paring knife, cut jack-o'-lantern faces onto one side of each pepper. Set asid.
- To skillet, add shredded chicken, spices, mushrooms, diced tomatoes, and tomato paste. Cook, stirring occasionally, until the chicken is cooked through, about 5 - 7 minutes. Add rice and stir until heated through, about 2 - 3 minutes.
- Stuff peppers lightly with chicken stuffing and place them into a greased 11 x 17 baking dish. You may need to lean the peppers against each other to keep them standing.
- Cover the baking dish with foil and until peppers are softened, about 20 minutes. Remove from oven and take off foil. Sprinkle mozzarella over top of bell peppers and return to oven to bake until cheese is melted, about 5 - 10 minutes.
- Serve immediately.
Notes
Topping the bell peppers with the cut-off top before cooking is optional; do so if you want to give your jack-o'-lantern a more pumpkin-like appearance, but do not re-cover before cooking peppers a second time. Place tops to the side to use when serving.
Each stuffed bell pepper in this recipe contains 39g protein, 14g carbs, and 9g fat.