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  • 1/4 cup Jalapeno Peppers Diced
  • 1 (12oz) can Canned Chicken Breast Drained
  • 6 oz Avocado Mashed
  • 1/2 cup Plain Non-Fat Greek Yogurt
  • 2 cup Reduced-Fat Cheddar Cheese Shredded
  • 1 tsp Chili Powder
  • 24 small Mini Bell Peppers Halved
  • 1/4 cup Scallions Chopped
  • 4 dash Light Cooking Spray
  • 1/2 cup Salsa (optional)*
  • 1
  • 3
  • 1
  • 1
    Healthy Fat


  1. Saute the diced jalapeno in a lightly greased skillet until tender.
  2. Mix the jalapeno, chicken, avocado, yogurt, one cup of cheese, and chili powder in a medium bowl.
  3. Arrange the mini bell peppers in a single layer in a large casserole dish. Fill with chicken mixture, sprinkle with remaining cheese, and broil until cheese has melted, about 2-4 minutes.
  4. Garnish with scallions and serve with salsa, if desired.

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