I’m always looking for a way to sneak in more veggies.
I think simple swaps are the key to making healthy eating easy.
Take these stuffed peppers for example. I love love love Mexican food, but all the chips, tortillas, and delicious rice can create a carb overload when you’re trying to eat a more balanced diet.
So, swapping out the tortillas for red peppers in this recipe was like a sneaky way to cut down on my daily carb intake, while still enjoying delicious mexican food.
And while I don’t advocate for a low-carb diet (or a low-anything diet for that matter) I do think it’s important to have options for those days you had toast for breakfast, followed by a big bowl of pasta for lunch – you should enjoy what you eat, not feel guilty about it.
- 6 red peppers, stemmed and seeded
- 1 chicken breast
- 1 can black beans – low sodium if you can find it
- 1 qt. chicken stock – low sodium if you can find it
- 1 zucchini, chopped into match sticks
- 2 ears of corn, kernels cut off
- 1 jar enchilada sauce
- 1/2 cup cheese, shredded
1. Pour the chicken stock into a medium-sized sauce pan, and bring to a boil. Place the chicken breast in the boiling stock, and cook for 5 minutes. The stock should completely cover the chicken breast, so choose the size of your pan accordingly.
2. Once the chicken has boiled for 5 minutes, cover the pan and remove from heat. Let the chicken sit for about 20 minutes, or until fully cooked. Remove the chicken from the stock and set it on a cutting board. Let it sit for 10 minutes, or until it’s cool enough to handle, then shred it, using two forks.
3. Put the black beans, corn kernels, zucchini, and chicken into a large bowl, and stir to combine. Scoop the mixture into the red peppers, and place the peppers in a greased baking dish.
4. Pour the can of enchilada sauce over the peppers, and top each one with shredded cheese.
5. Bake at 350 degrees for 20-25 minutes, or until heated through.