Screen Shot 2015-03-28 at 2.15.41 PMIngredients

•2 Whole Peppers

•4 garlic cloves

•10 green olives (without pits inside)

•2 cups of chopped pre-cooked chicken

•1 tsp. of olive oil

•1 cup of diced red onions

•½ cup of diced cilantro

•¼ tsp. of salt

•¼ tsp. pepper



Step 1 – Cut tops off the peppers and clean then inside.

Step 2 – Dice onions, garlic, olives and cilantro.

Step 3 – Mix chicken, olives, onions, cilantro, olive oil, salt and pepper together in a bowl.

Step 4 – Spoon mixture into peppers and place them on baking sheet.

Step 5 – Cook peppers in the oven at 350 degrees for approximately 10-15. Serve immediately.

Serves 2


Chicken Stuffed Peppers are loaded with protein. So, what’s enough protein?  It varies from person to person of course and is somewhat dependent on the type of lifestyle diet to which you gravitate. The US Department of Agriculture recommends that all men and women over the age of 19 should get at least 0.7 grams of protein per kilogram of body weight per day.  Keep in mind that’s the minimum.  We personally aim to eat eating closer to one gram of protein per lbs. of body weight.  Follow these three simple rules to ensure you get enough protein in your diet. Are you eating enough protein?


Bell Pepper Facts:

• Did you know bell peppers are actually fruits? Why? They are produced from a flowering plant and contain seeds, though, most people think of them as vegetables.

• Peppers were named by Christopher Columbus and Spanish explorers while searching for peppercorn plants.

• Bell peppers come in the colors red, orange, yellow, green, chocolate/brown, vanilla/white, and PURPLE.

• Nutrition Facts:

  • 1 medium bell pepper = 24 calories, Total Fat 0.2 g, Total Carbohydrate 6 g, Protein 1 g, Sugars 4.2 g.
  • Bell peppers are rich sources of antioxidants and vitamins.
  • Bell peppers are mainly made up of water and carbs.
  • Red bell peppers are high in pro-vitamin A, which is converted into vitamin A in the body.
  • Bell peppers are an excellent source of vitamin C, 117 milligrams per cup.



Photo Credit: James Patrick