Monday, 10 October 2016

Recipe of the Month - High Protein Low Carb Mexican 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 jalapeƱo 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

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%

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