Simple, straight-forward, delicious and healthy stuffed peppers! These re-heat very well, so consider making a batch and packing for lunch or serving later in the week when you don’t have time to cook. These stuffed peppers are packed with complex carbohydrates, iron, vitamins A and C, calcium, postassium and protein.
Each pepper half served with avocado and Greek yogurt served on the side contains:
275 calories, 30 grams of carbohydrates, 8.7 grams of fiber, 17.5 grams of protein, 11 grams of fat if made with tofu
280 calories, 29 grams of carbohydrates, 8 grams of fiber, 21 grams of protein and 10 grams of fat if made with shredded chicken breast
Wow! Whether made with tofu or chicken, these peppers contain about 110% of your daily requirements of vitamin A, 179% of your daily requirements of vitamin C, 15% of your daily requirements of iron, 25% of your daily requirements of calcium and about 23% of your daily requirements of potassium (800 mg).
Preheat oven to 350°.
Microwave butternut squash in a glass bowl with ¼ cup water for 10-15 minutes, or until tender. Drain water.
While waiting for the squash, lightly brush the outsides of the bell peppers with olive oil and sprinkle lightly with seasoned salt. Place in a 9×12 baking dish.
Add refried beans to each pepper, distributing evenly among each pepper.
Stir together the squash, beans, tofu/chicken, salsa and jalepeno (if desired). Distribute this mixture evenly between all pepper halves.
Top each pepper with cheese.
Avocado and plain Greek yogurt for garnish or topping, as desired.
Written by Dietitian & Runner: Cassandra Towns, RDN, LDN, CD, CLC