Lovin' Fall Y'all...."Chicken Stuffed Peppers"

 Hey everyone...hope y'all are having a great weekend. Well it's all over the "news"....Saturday started the first day of fall. I love this time of year...seeing the trees change colors....cool nights...but mostly "fall cooking & baking." For some reason I get really excited....maybe it's the family gatherings...wondering what to make the next time I'm cooking with my daughter...or just the "smell" of pies in the oven. This is when I actually do love to shop....seeing pumpkins and fall decor everywhere. If y'all know me although I love to cook...I hate shopping. Weird...right :-) It would be my absolute dream to decide on what I'd love to cook & have all the ingredients. Hmmm...so back to reality!

Today starts my series...."Lovin' Fall Y'all"....fun...delicious recipies with a 'healthy twist." I've had to really scale back on some meat items lately but realized it's all about the blend of ingredients. Produce this time of year is stunning. The fall produce colors will make you want to stuff everything from peppers to squash. My recipe today is "stuffed" with ground chicken but you can make this all vegatarian if you wish. I love mixing textures when stuffing peppers. Now you can find so many "gluten free" items for replacement of traditional panco bread crumbs so feel free to substitute per your dietary needs. 

But remember...as I always say..."the best ingredient is a pinch of humor" in any recipie.

Blessed Cooking from My Home to Yours,

Cat

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Here's all you need...

1/2 pound pre-cooked ground chicken (or your desired meat)

Fall peppers (small red...orange...yellow)

Zucchinni...mushrooms...shallott

Shredded Mozzarrella cheese

Italian Style Panco Bread Crumbs

Here's all you do...

Preheat oven to 400*

Spray a "cupcake tin" with cooking spray

Prep veggies...wash & finely dice

Saute veggies in grapeseed oil or your desired oil * season to your liking. I use garlic powder & worschester sauce in all my meats & veggies. Remove from pan. Cook your desired meat if you haven't done so already. I love to cook a pound of ground chicken and reserve half for recipes. It's ready to go for recipes when your in a time crunch.

Add in your cooked meat to your vegatables & season as desired.  

Cut the tops of your peppers. Don't throw them away...dice them up...store safely for later use. 

Clean out the inside of your peppers & place in your muffin tin...tops side up.

Fill 3/4 full with meat filling

Top with Mozzarella cheese then sprinkle panco bread crumbs on top.

Bake for about 25-30 minutes or until peppers are tender. (Ovens vary)

Remove from pan & plate/serve as desired.

I love to serve on a bed of lettuce drizzled with a fat free salad dressing then place the peppers on top. This recipe is very versatile...from an appetizer to a main corse...just depends on how you serve it :-)

Enjoy!