The fun in this dish is that one pepper is the perfect balanced meal.  You have your protein, carb and veg all in one perfectly portioned bell! 

 

We made this FALL'ish by stuffing the pepper with caramelized butternut squash and onions.  In addition we used ground chicken, spinach, quinoa, garlic, balsamic vinegar and freshly squeezed orange juice.  We topped each pepper with fresh mozzarella cheese for a delicious melty bite!

 

 

We hope you love this combo of flavors as much as we do!  XO

 

Nutrition facts per serving

Serving size: 1 pepper

Calories: 331

Fat: 11.5 grams

Carbs: 37.1 grams

Fiber: 6.8 grams

Protein: 20.1 grams

 

Ingredients

6 peppers

1/2 pound ground chicken

2 cups spinach

2 cups butternut squash

1 onion

2 cups cooked quinoa OR rice

2 garlic cloves minced

1 orange

1/2 cup fresh mozzarella

1/2 cup balsamic vinegar

1 cup chicken stock

1 tbsp. EVOO

 

*buy organic ingredients when you can*

 

Let's get cooking!

1.  Add EVOO to skillet over medium heat.  Add chopped butternut squash and onions.  Sauté for 5 minutes to begin to brown.  Add ground meat, garlic and 1/4 cup balsamic to same skillet.  Sauté 7-8 additional minutes to fully brown chicken.

2.  Add spinach to the mix and cook for 2 minutes to wilt. 

3.  In a mixing bowl - mix cooked rice OR quinoa, browned meat and veggies from pan, half of the mozzarella cheese and the juice and zest from one orange. 

4.  Cut off the tops from the peppers and stuff with mixture in a baking dish (as shown above).  Top each pepper with the remaining mozzarella cheese.  Add the remaining vinegar and the chicken stock to the baking dish surrounding the peppers, which will serve as a sauce.

5.  Bake in a preheated oven at 400 degrees for 30 minutes.

 

ENJOY!