It’s never too early to trot out the fall treats!
These fun and fanciful “pumpkins” don’t have to wait until Halloween to make an appearance, and they might even entice your kids to devour this healthy meal.
You can stuff the bell pepper “pumpkins” with almost anything you want: a mixture of ground turkey, quinoa and corn; this chicken mixture; or even make it all veggies and grains.
Your family will get vitamin C and antioxidants from the peppers. The chicken and black beans provide protein, and there’s lots of beta-carotene in the tomatoes in the salsa.
Plus, you can make these in advance, and just pop them in the oven for dinner when you get home in the evening. They’re a fun and healthy way to feed your family!
4 large orange bell peppers
4 cups rotisserie chicken, shredded
1 cup black beans, rinsed and drained
1/2 cup onions, diced
1 Tbs cumin
1/2 Tbs garlic salt
1/2 Tbs chili powder
1/2 to 1 cup salsa
1 cup cheddar cheese, shredded
Preheat oven to 350° F.
Slice the tops off of the orange peppers, removing seeds and pith. Using the sharp tip of a paring knife, “carve” faces into the peppers, small enough that filling won’t come out but large enough to see a pumpkin “face.”
In a large bowl, mix together shredded chicken, black beans, onions, spices, salsa (to taste) and cheese. Stuff 1/4 of mixture into each pepper, and cap with the top of the pepper.
Place in a baking dish with a lid or cover with foil. Bake for 45 minutes. Remove cover, and bake for 15 more minutes. Serve immediately.
Nutritional Information: Calories Per Serving: 568, Calories from Fat: 138, Fat: 15 g (7 g Saturated Fat), Cholesterol: 137 mg, Sodium: 480 mg, Carbohydrates: 46 g, Fiber: 12 g, Sugar: 10 g, Protein: 61 g.
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