Saturday, May 11, 2013

Spicy Southwestern Stuffed Pepper

This recipe is from my other blog, Eccentrically Healthy, and I thought I would share it with you in case you ever have the craving for a healthy meal that is not hard to make in the slightest. :) It is gluten, dairy and corn free and is low in carbs and sugar.

Spicy Southwestern Stuffed Pepper



Okay, so we went shopping today (Finally!!) and I ran into these delicious yellow peppers and I was immediately impressed to make stuffed peppers tonight for dinner. I love yellow bell peppers. They have a nice, sweet flavor that reminds me somewhat of a fruit, but it still carries the dominant pepper taste that I have learned to love. In this recipe, you can use yellow, red, orange or green bell peppers.

Did you know that all bell peppers are the same? They are actually just at different stages of ripeness. This would explain the sweetness of the yellow, orange and red peppers. Peppers are delicious and have great nutritional benefits as well. Not only do they have some antioxidant features, they also help boost immunity, help lower cancer and osteoporosis risk and protect against heart disease. How could you go wrong here? They are also low in calories and carbs.

Infact, my whole meal tonight is low in carbs. It is a good dinner so you aren't spiking your blood sugar before bed and adding in those pesky carbs that turn to sugar and fat. So have fun, add your favorite mexican or southwest spices. To add some carbs if you need the energy they provide, add in black beans or rice.

what you will need:

1 Bell Pepper (Any type will do)
2 slim pieces of chicken tenderloin
1 Tbs of Athenos Roasted Red Pepper Hummus
2 tsp of mayonnaise (make sure it is dairy free and gluten free)
1/2 stalk celery
2 precooked shrimp
1/4 avacado
1 tbs minced cilantro
Optional- 2 tsp of Huy Fong Chili Sauce (It is very hot, but delicious and gluten/dairy free)
1/2 tsp of minced garlic



First and foremost, cook your chicken. If you buy the tenderloins, they cook fast and I boil my chicken in water in a deeper frying pan. The reason I do this is because 1)My chicken cooks faster 2) I don't have to worry about using non-stick spray or any added fat and 3) It is easier to pull apart with a fork and is oh so tender when fully cooked. Also turn on your oven to 350 degrees Fahrenheit. While your chicken is cooking, dice up the celery and garlic and cut your shrimp in half inch peices. I also devein the shrimp as well.When the chicken is done, shred it with two forks. After it is fully shredded, put it in a bowl and add the celery garlic and shrimp and mix. Add the hummus and mayo along with the huy fong sauce (if you dare!) and stir til all of the fixins are well mixed together. Now I take out my pepper and cut the top off. I cut around the very top leaving about 2"x2" inch hole in the top. cut out all of the seeds and rinse the inside of the pepper well. Put all of the chicken mixture in the pepper and pat down if needed. Place on a pan and put in the oven for 15-25 minutes. I cooked mine for only 15 minutes but it is dependent upon your preference. After it was done, I garnished it with cilantro and put the avacado on top. SO DELISH!

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