Chicken “Nachos” with Sweet Bell Peppers

Make a simple swap of fried tortilla chips for crispy, sweet bell peppers. No one will notice the chips are missing!
Prep time 10 minutes; cook time 25 minutes

Ingredients

• Non-stick cooking spray
• 1 pound package of mini bell peppers, stemmed, seeded and halved
• 2 tsp extra-virgin olive oil
• ½ onion, minced
• 2 cups cooked shredded chicken breast (see ingredient tip)
• 1 large tomato, diced
• 1 tsp garlic powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 1 cup shredded Colby Jack cheese
• ¼ cup sliced black olives
• 3 scallions, finely sliced
• 1 jalapeno pepper, seeded, thinly sliced (optional)

Ingredient tip: for the chicken, you can shred leftovers from a store-bought rotisserie chicken.

Directions

1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil and coat the foil with cooking spray.
2. Arrange the bell pepper halves on the baking sheet cut-side up.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and saute for 1 to 2 minutes, or until tender. Add the chicken, tomato, garlic powder, cumin, and paprika and cook for about 5 minutes, or until the tomato has softened and the chicken is heated through.
4. Spoon 1 heaping tablespoon of the chicken mixture into each mini bell pepper half. Top each with the cheese, black olives, scallions, and jalapeno (if using).
5. Bake for 15 minutes, or until cheese has melted and browned. Enjoy immediately.

Serving tip:Turn these nachos into a well-rounded meal by serving with a side of refried black beans and topping with fresh avocado slices.
Serving Size: 2 mini stuffed bell pepper halves
Yields: 8 servings
Nutrition Facts: 190 calories, 3g fat, 29g protein, 9g carbs, 2g fiber
Source: The Gastric Sleeve Bariatric Cookbook