Unstuffed Peppers
by
Michelle Hill
- 6:56 PM
Stuffed peppers are a weekly staple in our house. They're delicious, healthy, and fairly easy to make.
(Sorry I only have a cell phone picture! I'll take a better one the next time I make this)
However with our demanding little Theodore getting more independent everyday we needed stuffed peppers to get even easier and faster, and so Unstuffed Peppers were created.
Now normally when we have unstuffed peppers we serve it over organic brown rice, however currently in the Hill household we're omitting all grains, gluten, unnatural sugars, and most dairy. (Just for 30 days)
So we're having this as a chili of sorts. Either way, over rice or not it's a delicious easy and filling meal!
This recipe serves 4 with the rice and 2 without rice.
To start you'll need to gather the ingredients:
1 package of ground chicken breast
2 Green peppers
1 zucchini
Half a red onion
1 can of diced tomatoes seasoned with basil and oregano ( our favorite is the organic Publix version)
white wine
Olive oil
Garlic powder
Tony Chachere seasoning (only if you like a little spice)
Begin by heating up a large skillet on medium-high, preferably one with a lid but if you don't have a lid that's ok.
Splash about a tablespoon of olive oil into the skillet and let it warm up.
While the skillet is warming, dice the onion into small pieces.
Once the skillet is hot add the ground chicken breast and white wine ( just a splash or two... Or three)
With a spatula break up the ground chicken breast then evenly sprinkle the garlic powder and Tony Chachere, then mix in the diced onion.
While the meat is cooking chop up the two green peppers and the zucchini into bite sized pieces.
Once the meat is thoroughly cooked add the can of diced tomatoes and mix until the meat is thoroughly coated then add the green peppers and zucchini and also mix until thoroughly coated, if it seems a bit dry add about half a cup of water.
When everything is all mixed together lower the heat to medium , cover and let it simmer for about 10-15 minutes or until the green peppers and zucchini have darkened and are soft.
If you don't have a lid that's ok, just add small amounts of water when you stir so it stays moist.
And that's it! A delicious, healthy, easy meal!
Let me know if you try it and how you like it! You can also add more vegetables if you'd like!
Enjoy!
