Easy Weeknight Stuffed Peppers

Nutritional Highlights

The rice and chicken in these peppers provide whole grains and protein for a filling dinner.

Fresh herbs and lemon juice add flavor to this dish without adding a lot of salt.

Servings: 4

4 large red bell peppers

Olive oil spray

1 1/2 cups cooked rice blend

1/3 cup chopped fresh flat leaf parsley

3 Tbsp chopped fresh mint

1 Tbsp chopped fresh oregano

1 Tbsp olive oil

1 Tbsp lemon juice

1/4 tsp kosher salt

1/2 tsp ground cumin

1/4 tsp red pepper flakes

2 cups chopped cooked chicken

1.5 oz crumbled goat cheese (about 1/3 cup)

Preheat broiler to high.
Cut off top third of each bell pepper (keeping stem intact). Remove seeds and membranes from peppers. Reserve tops for later use.
Arrange peppers on prepared baking sheet lined with parchment paper and coat with olive oil spray. Broil 4 minutes, turn the peppers over, then broil for 4 more minutes until peppers start to char.
When peppers are done broiling, set oven to 350F.
In a large bowl, prepare the filling by combining the remaining ingredients.
Place broiled peppers in a deep baking dish, cut sides up, and stuff each pepper with 3/4 cup of the filling mixture. Top peppers with reserved tops.
Bake 10 minutes, then broil for 2 minutes to char the tops.