Stuffed Pepper Skillet

Delicious stuffed pepper flavor in minutes and only one pan to clean!

Healthy Tidbit: Bell peppers are high in vitamin C and antioxidants which support eye health and a healthy immune system.

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Fresh bell peppers keep the low fat chicken in this recipe perfectly moist. While preparing the rice ahead not only saves time, but is healthier according to this article,What is Resistant Starch from John Hopkins. Cooling rice increases the resistant starch and assists in glucose control and weight loss. This dish can be made in about 20 minutes for a quick dinner or easily reheated for weekly meal prep. Enjoy!

Stuffed Pepper Skillet (4 servings)

Ingredients

• 2 Tablespoons olive oil

• 1/4 cup finely chopped onion

• 1 lb. 92% ground chicken (Note: ground turkey and ground beef also work well)

• 2 cloves fresh garlic, crushed

• 2 medium bell peppers diced, about 2 cups

• 1/2 teaspoon salt and pepper

• 1 teaspoon Dash Garlic and Herb seasoning blend

• 2 cups cooked brown rice. (Note: make rice in advance to increase amount of resistant start)

• 1/2 cup extra sharp cheddar, finely grated

Directions

1. Wash, dry and dice bell peppers.

2. Finely dice onion. (Note: I use food processor for extra fine dice)

3. Heat 2 Tablespoons olive oil in a large frying pan over medium heat.

4. Sauté onions until softened and translucent, about 5 minutes.

5. Add garlic to the pan and cook for 1 minute.

6. Add ground chicken and break into smaller pieces while cooking through, about 3 minutes.

7. Add diced bell peppers, salt, pepper, and spice mix.

8. Cook for 3 minutes, stirring frequently to combine.

9. Stir in rice and cook 3 more minutes, until rice is heated through.

10. Remove pan from heat, sprinkle grated cheddar cheese on top, and serve.

    

11. Store leftovers in airtight container for up to 3 days.

Simple steps to reach your goals!