Peppers Stuffed With Turmeric Chicken

1 small chicken breast, boiled to cook through, cooled, and shredded
a handful of grape tomatoes (6 - 12 ish)
2 tsp fresh thyme
1 tsp ground turmeric
2 tsp grated parmesean cheese
1 tbsp whole wheat bread crumbs
1 tbsp extra virgin olive oil
1 tsp lemon pepper
1 fresh red bell pepper
2 thin slices of low fat cheese

Boil the chicken ahead of time until just done, great to make many at a time and freeze the breasts for quick incorporation into recipes.

Preheat oven to 425F.

Cut the grape tomatoes into halves or quarters, depending on your preference of size.

Shred the chicken with fingers until coarse, and add turmeric, parmesean, thyme, grape tomatoes, lemon pepper, bread crumbs and olive oil. Mix thoroughly.

Decore, deseed, wash, and slice the red pepper lengthways, from top to bottom.

Place halves of pepper on a parchment paper-lined baking sheet, and divide the stuffing evenly between both halves. Place one slice of low fat cheese on each half.

Bake for 15 minutes.

Serves 1 person. Pair with fruit for a complete, filling, very low carb meal.

Number of Servings: 1

Recipe submitted by SparkPeople user OMGITSJO.