Mexican Chicken Stuffed Peppers

For the Seasoning

1 1/2 teaspoons cumin seeds

1 1/2 teaspoons paprika

1 1/2 teaspoons granulated garlic

1/2 teaspoon dried oregano

1/4 teaspoon ground cinnamon

1/8 teaspoon ground saffron

1/2–1 teaspoon ground cayenne pepper, optional

For the Peppers

2 tablespoons olive oil

1/2 cup chopped yellow onion

4 cloves garlic, minced

1 jalapeño or serrano 
chili pepper, seeded 
and chopped

2 pounds lean (90/10) ground chicken 
or turkey

1 (14.5-ounce) can no-salt-added, 
fire-roasted diced tomatoes, with juices

1/2 cup chopped fresh cilantro, divided

4 medium bell peppers

Lime wedges

Directions

Prepare seasoning. In a small dry skillet on medium-low, toast cumin seeds for 1–2 minutes, until fragrant, shaking skillet occasionally. Remove from heat; cool 2 minutes. Transfer seeds to a spice grinder; grind to a powder. Transfer cumin to a small bowl, and stir in remaining seasoning ingredients.

Heat oil in a large skillet. Add onion, garlic and chili pepper; cook 2 minutes while stirring. Add chicken; cook until no longer pink. Sprinkle with seasoning mixture; stir well. Stir in tomatoes, and bring to a boil. Reduce heat, then simmer, uncovered, 5–7 minutes or until most of the liquid has evaporated. Stir in 1/4 cup cilantro.

Meanwhile, cut 
bell peppers in half vertically (from stems to bottoms). Remove and discard stems, seeds and membranes. In a large pot, blanch peppers in boiling water, 2–3 minutes or just until tender; drain. Fill peppers with chicken mixture.

For each serving, arrange 2 pepper halves on a plate. Sprinkle with remaining 1/4 cup cilantro, and serve with lime wedges.

Nutrition Information

Serves: 4 |  Serving Size: 2 stuffed pepper halves

Per serving: Calories: 451; Total Fat: 25g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 60mg; Sodium: 254mg; Carbohydrate: 15g; Dietary Fiber: 4g; Sugar: 8g; Protein: 43g

Nutrition Bonus: Potassium: 310mg; Iron: 12%; Vitamin A: 25%; Vitamin C: 217%; Calcium: 8%