Low Carb Mexican Stuffed Peppers

Ingredients: - 1 large green bell pepper - 1 small tomato, diced - 1 small potato, boiled and mashed - 1/4 cup onion, finely chopped - 1/2 small chili, deseeded and finely chopped - 100g lean ground chicken or turkey - 1/4 teaspoon cumin powder - 1/4 teaspoon paprika - Salt and pepper to taste - 1/4 cup low-fat shredded cheese (optional) - Fresh cilantro leaves for garnish

Step by Step Process: 1. Preheat the oven to 375°F (190°C). 2. Cut the top off the green bell pepper and remove the seeds and membranes. Rinse the pepper under cold water and set aside. 3. In a non-stick skillet, cook the ground chicken or turkey over medium heat until browned and cooked through. Remove from heat and set aside. 4. In the same skillet, add the chopped onion and chili. Sauté for 2-3 minutes until the onion becomes translucent. 5. Add the diced tomato, cumin powder, paprika, salt, and pepper to the skillet. Cook for another 2-3 minutes until the tomatoes soften. 6. Add the cooked ground chicken or turkey back into the skillet and mix well with the tomato mixture. Cook for an additional 2 minutes to combine the flavors. Remove from heat. 7. In a small bowl, combine the mashed potato with a pinch of salt and pepper. 8. Stuff the green bell pepper with the ground chicken or turkey mixture, leaving some space at the top. Top the filling with the mashed potato, pressing it down gently. 9. Place the stuffed pepper on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the pepper is tender and the potato topping is lightly golden. 10. Optional: Sprinkle the shredded cheese on top of the potato during the last 5 minutes of baking for a cheesy crust. 11. Once cooked, remove the stuffed pepper from the oven and let it cool for a few minutes. Garnish with fresh cilantro leaves before serving. Enjoy your delicious and low-carb Mexican stuffed pepper, packed with protein and flavor!