Name: Stuffed Peppers
Cook time: 30 min
Total time: 30 min
Ingredients: 12-16 small colorful peppers (slightly smaller than a tennis ball), stems removed; 2 tablespoons olive oil; 1 large onion, diced; 2 cloves garlic, minced (or 2 frozen cubes); 2 1/2 – 3 pounds lean ground beef; 1 large pepper (different color from small peppers), finely diced; 1 1.25 envelope taco seasoning; 6 ounce can tomato paste; 3 cups cooked brown rice; non-stick vegetable spray

Ingredients

Scale

2 chickens, cut into eighths, skin removed
1 cup your favorite Sabra Humus (like spinach & artichoke or basil and pesto)
non-stick vegetable spray

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Instructions

Preheat oven to 350 ° F.
Line a large cookie sheet with aluminum foil.
Spray with non-stick vegetable spray.
Set aside.
Place the chicken on the prepared cookie sheet.
Spread the humus on the chicken with a pastry brush making sure to coat completely.
Bake for 60 minutes until cooked through and lightly browned.

Notes

Note

This dish is great for the GFE (Gluten Free Eater).

Ingredients

Instructions

Notes

Note

Ingredients

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