Ground Chicken Stuffed Pepper with Sautéed Tomato and Kale - 312 Calories

It's been a rough week and I've only been cooking very simple food or eating leftovers. Hopefully I'll be back in the saddle! This recipe calls for kale. Kale can be kind of bitter so eating it isn't for everyone. You can use spinach in place of kale and it won't effect the calorie count by much.

6 Ounces of ground chicken breast
2 Cups of kale, chopped
1/2 Red onion, half of it diced, half of it sliced
1 Jalapeño pepper, seeded and diced
1 Yellow pepper, seeded (you can really use any color you want) with the top cut off and diced
2 Plum tomatos, diced
1 Teaspoon of chopped garlic
1 Teaspoon of black pepper
1 Teaspoon of oregano
1/2 Teaspoon of salt
1/2 Teaspoon of sage
Splash of vegetable broth
Splash of Riesling wine

Preheat oven to 375 degrees. In a mixing bowl combine chicken, the dicedonion, jalapeño, garlic, and spices. Mix well and stuff the pepper. Place pepper on cookie sheet (you may need to fold up a piece of foil and place under the pepper so it will stand up straight) and bake until done. Approximately 25-35 minutes. The top should get brown.

While the pepper is cooking, spray a nonstick pan with the misto and heat the pan on high. Add onion and sauté for two minutes. Add tomatos and sauté for two more minutes. Add kale and the splashes or wine and vegetable broth. Cook until tender. Salt and pepper to taste.
Serves 1