Chili Pepper Boats

20 min

4 servings

Ingredients

  • 1 tsp oil
  • 1 lb (450 g) lean ground beef or chicken
  • 1 can (19 oz/540 ml) no salt added kidney beans
  • 2 tbsp Chili Seasoning or Fajita Seasoning
  • 1 can (28 oz/796 ml) no salt added diced tomatoes
  • 1⁄2 cup water
  • 4 large bell peppers

Preparation

  1. Heat oil in a large Multipurpose Pot over medium heat. Add beef and cook, using Ground Meat Separator to break up chunks, until beef is browned, 3–4 min. Drain excess fat.
  2. Meanwhile, drain and rinse beans.
  3. Stir in seasoning, beans, tomatoes, and water. Simmer 12–15 min, stirring occasionally.
  4. Meanwhile, cut peppers in half lengthwise; scrape out and discard seeds. Arrange peppers in a Multipurpose Steamer; it’s OK if they overlap. Cover; microwave on high until tender, 4 min 30 sec. Stir halfway through cooking.
  5. To serve, place peppers on plates. Top with chili—they will be full! Add toppings, if desired.

Nutritional Information

Per serving: Calories 390, Fat 8 g (Saturated 1.5 g, 0.5 0 g), Cholesterol 60 mg, Sodium 200 mg, Carbohydrate 47 g (Fiber 12 g, Sugars 15 g), Protein 34 g.

Tips

Swap ground meat for two cans (19 oz/540 ml each) of lentils. They’re cooked already, so simply heat in pan with a little oil or water, then continue with Step 2 in the recipe.

Swap Cha Cha Chili Seasoning for Chili or Fajita Seasoning.

Perfectly Balance Your Plate

Serve with 2 cups leafy greens and 1 tbsp Epicure Salad Dressing, your choice.