Stuffed Pepper "Burrito Bols"

I was craving Chipotle, but I wanted a healthy and homemade version. So, here it is!

Ingredients:

1 medium bell pepper
2 oz boneless, skinless chicken breast
1/4 cup black beans
1/4 cup corn
1/4 of a lime
2 tbsp chopped onion
1 poblano pepper
2 tbsp Tostitos medium queso
1 tbsp light cream cheese
1 tsp cumin
1 slice fat free cheddar
2 tsp breadcrumbs

Instructions:


(Preheat oven to 350)

1. Cook your chicken in whatever manner you want. I just toss mine in a saute pan until it's done. Roast the poblano as well, and peel the skin off afterwards.

2. Chop up the chicken and the poblano into small pieces. Throw them in a bowl with the corn, black beans, onion, queso and cream cheese. Squeeze the lime over the mixture and add the cumin and salt to taste. Mix it all around well.

3. Slice the bell pepper in half lengthwise to make two little "bowls", then take the seeds and veins out. Place on a baking sheet w/ parchment paper.

4. Fill the peppers bowls with your stuffing. Put them in the oven for 25 minutes. (I had more stuffing than I needed to stuff my peppers...so I ate the rest with a fork while I waited for it to cook :laugh: )

5. After 25 mins, put half a slice of cheese and 1 tsp breadcrumbs on top of each pepper half. Bake for five more minutes, then broil for four.

Calories: 307
Carbs: 39 g (9 g fiber)
Fat: 6 g
Protein: 26 g