Grab the leftover shredded chicken and some veggies and you can have a tasty, nutritious dinner in a flash.

3 red peppers
1 1/2 to 2 cups of shredded organic chicken
2 cups cooked organic black beans (rinse, if canned)
1 1/2 cups grape tomatoes, halved
2 Tbsp. chopped green onions
1 avocado, scoop out and dice
2 Tbsp. chopped cilantro (or equivalent of dried cilantro)
Juice of 2 squeezed limes
1 Tbsp. extra virgin olive oil
Salt and pepper to taste

1 tsp. ground cumin
1/4 cup shredded organic mozzarella cheese

Preheat oven to 375 degrees. Or fire up your grill! Cut the tops off of the red peppers and remove the insides. (We like ours crispy, but if you prefer softer peppers, you can place them in a large pot of boiling water for 3-4 minutes and then drain.) Place peppers in a glass baking dish if cooking in the oven, or on a pan you can cover with foil if cooking on your grill.

Combine remaining ingredients, mix together. Then fill up each pepper. Bake at 375 degrees for about 15 minutes until just heated through.  (It’s about the same time on your grill).

Serve with fresh salad, or tortilla chips.

This recipe is adapted from

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