Mini bell peppers stuffed with chicken, tomatoes, olives and smothered in melted cheese. You won't even miss the nachos!
Ingredients
1teaspoonvegetable oil
2clovesgarlic, minced
6green onions, sliced, white parts and green parts separated
1 1/2cupsshredded cooked chicken
1teaspoonchili powder
1/8teaspoongarlic powder
1/8teaspoononion powder
1/8teaspooncrushed red pepper flakes
1/8teaspoondried oregano
1/4teaspoonpaprika
3/4teaspoonground cumin
1/2teaspoonsalt
1/2teaspoonblack pepper
1cupsalsa
salt and pepper to taste
1poundmini bell peppers
1 1/2cupsshredded cheddar/Monterey jack cheese blend
1/4cupsliced black olives
1/2large tomato, diced
1/4cupcilantro
Instructions
Heat oven to 350 degrees.
Heat the oil in a 12 inch non-stick skillet over medium heat. Add garlic and the white parts of the green onions and cook and stir 1 minute. Stir in chili powder, garlic powder, red pepper flakes, oregano, paprika, cumin, salt and pepper; cook 30 seconds, stirring constantly. Add chicken and toss until all ingredients are well coated and chicken is warm, about 1-2 minutes. Remove from heat and stir in salsa. Season to taste with additional salt and pepper if necessary.
Slice the ends off each mini bell pepper and slice in half lengthwise. Remove seeds and ribs and press each half open so the peppers are as flat as possible. Arrange close together in a single layer on a large baking sheet.
Spoon chicken mixture evenly over pepper halves. Top with black olives and cheese mixture. Bake nachos for 10 minutes, or until cheese has melted. Remove from oven, top with tomatoes, cilantro, and remaining green onions. Serve.
Notes
Source: adapted from Heat Oven to 3503 Weight Watchers Freestyle Smartpoints (4 servings)