MY CHICKEN and CHICKPEAS STUFFED ORANGE BELL PEPPERS

So healthy and delicious, you’ll want to make it soon, smile!
 
Category:  Entrée  
Approx. Prep and Cook Time:  35 Minutes
Approximate Cost:    $7.30 or $3.65 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 2
 
Ingredients
1 large yellow bell pepper, charred in the stove, (or lightly boil it sliced and without seeds) until tender, then slice it diagonally, remove all the seeds and set aside ($1.20)
½ lb. 95% fat free ground chicken ($2.50)
1 ½ tbsp. Angie’s basting olive oil (.40)
1 tbsp. Angie’s dry seasoning (.30)
1 Goya can chickpeas ($1.00)
2 tbsp. tomato sauce (.10)
1 tsp. lemon pepper (.10)
2 Sofrito disks (.50)
3 c. of fresh spinach ($1.00)
2 pimento peppers to garnish and 1 chopped scallion (.60)
 
Directions
Follow the directions provided above under the Ingredients list.
Char the pepper, cut and remove seeds. Set aside.
Season the ground chicken with my seasoning and Lemon Pepper, then sauté in 1 tsp. of basting EVOO.
Add the Sofrito disks, tomato sauce and chickpeas, cook until all ingredients are combine and done.
Add the 2 half bell peppers to the pot and fill them with the ground chicken mixture.
On a separate pan, sauté briefly the spinach and add seasoning to taste.
Divide and place the spinach in two plates. Top with a stuffed pepper each and garnish with a slice of red pimento and chopped scallions. Done, ENJOY!
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce