Ingredients:

  • 6 large Anaheim peppers (approx. 1 lb / 450g), halved lengthwise and seeded
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1 lb chicken breast, finely diced or shredded
  • 1/2 cup plain non-fat Greek yogurt
  • 1/4 cup fresh cilantro, chopped
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 2 tbsp fresh lime juice
  • 1/2 cup shredded low-fat mozzarella
  • 1 tbsp sliced green onions

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice the Anaheim peppers in half lengthwise and scrape out the seeds and membranes with a spoon.
  2. Arrange the pepper halves in a 9x13 inch baking dish, cut-side up. Brush the edges with olive oil and sprinkle with sea salt.
  3. In a medium mixing bowl, combine the diced chicken breast, Greek yogurt, minced garlic, smoked paprika, cumin, and lime juice.
  4. Fold in the chopped cilantro and mix until the chicken is thoroughly coated in the spiced paste.
  5. Spoon the chicken mixture generously into each pepper half, pressing down slightly to ensure they are packed.
  6. Bake for 20 minutes. Remove the tray, sprinkle the low-fat mozzarella over the tops, and return to the oven for an additional 5 minutes until the cheese is melted and bubbly.
  7. Garnish with sliced green onions before serving.