2 cups shredded, low-fat mozzarella cheese or parmesan cheese, divided
1 tsp chili powder
24 mini bell peppers- (halved with stem, seeds, and membranes removed
¼ cup chopped scallions
Season to taste- Mrs. DASH original blend, garlic herb blend, or extra spicy
Season to taste- salt-free berbere (optional)
Instructions
Saute diced jalapeno in a lightly greased skillet until tender. Set aside.
Saute chicken in a lightly greased skillet until done. Set aside.
When cool chop chicken in small pieces.
Mix jalapeno, chicken, avocado, yogurt, one cup of cheese, chili powder, and the other seasoning blends in a medium bowl.
Arrange mini bell peppers in a single layer in a large lightly oiled sheet pan. Fill with chicken mixture, sprinkle with remaining cheese, and broil (450) or until cheese has melted about 2 to 4 minutes.
Garnish with scallions and serve with salsa, if desired.
Notes
Nutrition Info. is based on the amount per serving ** Using mozz cheese: 450 kcals, 45 g pro, 7 g sat fat per serving Using parmesan cheese: 510 kcals, 50 g pro, 10 g sat fat per serving Serving of 4 ( 12 pepper halves)
Nutrition Information
Serving size: 4 Calories: 450 Saturated fat: 7 g Protein: 45 g
Recipe by Vicki Doe Fitness at https://vickidoefitness.com/mini-pepper-crunchy-nachos/