Stuffed Peppers

Peppers stuffed with Trader Joe’s organic ground chicken, rice, gluten free panko bread crumbs, ranch dip mix, and salsa. I’m not a huge fan of ranch dip mix since it’s full of additives, but we’ve had this packet forever and I am trying to use everything up so we have less to move haha. #usewhatyougot.

I also was a little over zealous with the stuffing because I made WAYYY too much. First, I tried to make little meatballs out of it.... they all just broke apart. FAIL. Then I remembered I had a zucchini in the fridge, so I stuffed them instead. It worked out great . Life is all about using what you have and experimenting. In the end this recipe turned out delicious and full of flavor!  And, I added 3 more peppers to the recipe, so all the stuffing will fit haha. 

Healthier Stuffed Peppers

Ingredients

* makes 12 ground peppers

1. 1 pound ground chicken 92% lean (all natural chicken from trader joe's)
2. 1 1/2 cup rice cooked 
3. 1 packet of ranch mix dip (hidden valley ranch mix dip) I searched for a healthier version of this ranch mix and found a great one by Spice Hunter* (
4. 1/2 cup diced onion
5. 2 cloves of garlic diced
6. 3/4 cups gluten free Italian panko bread crumbs (Aleia's breadcrumbs)
7. 6 peppers 
8. Salsa (a spoonful for each pepper) (Trader Joe's Salsa) 
9. 2 tsp olive oil
10. olive oil spray 

Before baking

* A little more about Spice Hunter.  I just looked it up and it sounds great!! I will be buying a lot of my spices (after we move of course) from here!)

Spice Hunter organic dips and seasonings are made with all natural ingredients; Vegetarian and free of the top 8 food allergens. Certified organic, Gluten-Free and Kosher Does not contain any genetically modified organisms (GMOs). No artificial flavors, sweeteners, colors or preservatives. No MSG, hydrolyzed vegetable proteins or trans fat; No irradiated ingredient.

Directions

1. Make rice.  I used leftovers :) 
2. Preheat oven to 375 degrees F.
3. Using a sauce pan heat oil on medium heat and saute garlic and onions.
4. Brown chicken about 8-10 minutes.
5. When chicken browned add ranch packet, rice and breadcrumbs.  Mix until well incorporated.
6. Wash peppers.  Cut around stem and pull out stem with most of the seeds.  Cut pepper in half and clean out seeds. 
7. Spray sheet pan with olive oil and lay peppers inside up.
8. Stuff peppers with chicken mix.   
9. Spoon salsa on top of each pepper.



Before baking 

10. Bake on 375 for 30 minutes.  If you would like cheese on your peppers, take peppers out at 20 minutes, sprinkle cheese and cook for another 10 minutes. Then enjoy! :) 

Final product.... yum!