Stuffed peppers! Another great way to use veggies, grains and protein. They’re pretty, rustic, melty, and just overall fantastic.
I boiled these bell pepper halves for five minutes and piled on a mixture of pre-cooked ground chicken, onions, celery, spiralized zucchini, garlic, green onion and spinach, then stirred in tomato paste and chicken broth to make it saucy. Baked covered with foil for 20 minutes at 400 degrees, then added mozzarella and Parmesan and cooked uncovered for 10, then broiled for a few minutes. Done, and delicious!