Stuffed Mini Sweet Peppers

Sweet peppers filled with seasoned chicken make colorful, satisfying finger food. Serves: 4 Prep: 15 minutes | Cook: 20 minutes Estimated nutrition: 100–140 calories and 12–16 g protein per serving Digestive tip: If peppers trigger reflux or indigestion, substitute zucchini halves. You can also peel the peppers after roasting if their skins bother you.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F.

Step 2

Cut the peppers in half lengthwise and remove the seeds.

Step 3

Cook the ground chicken in a skillet with the olive oil until fully cooked.

Step 4

Stir in the Italian seasoning and parsley.

Step 5

Fill each pepper half with the chicken mixture.

Step 6

Bake for 12–15 minutes, until the peppers soften.