Chili-Stuffed Peppers with Avocado Cream Cheese and Bacon

Bell peppers make handy “bowls” for all kinds of

stuffing—vegetables, meat, rice, cheese, and any combination of the above. A

simple, quick chili is one flavorful filling that’s as easy as it is satisfying.

I made this chili with ground chicken instead of beef simply for a little leaner touch. If you prefer ground beef, go for it.

Instead of a tomato sauce or cheese topping, I thought a bit

of creamy avocado and smoky bacon would make a tasty alternative. My husband

agreed!

Serves 4

• 2 large bell peppers (any color), halved through the stem
• ends, seeds removed, (keep the halved stems in tact, if desired)
• 4 slices bacon
• olive oil for oiling dish, plus 1 tbsp
• 3/4 lb ground chicken breast
• 1 small onion, chopped
• 1 habanero chile, finely chopped
• 1 garlic clove, finely chopped
• sea salt
• freshly ground black pepper
• 1 15-oz can chili beans, drained and rinsed
• 1 cup tomato sauce
• 1/2 cup chicken broth
• 2 tbsp chile powder
• 1 tsp ground cumin
• warm flour tortillas and lime wedges, for serving (optional)
• Chili Vegetables and GarlicPeppers Ready to BoilFor the Avocado Cream
• Cheese
• 1 large ripe avocado (or 2 small)
• 3 oz cream cheese, room temperature
• 1 tbsp fresh lime juice
• sea salt
• Preparation
• Preheat the oven to 350° F. Lightly oil an 8 X 8-inch baking

dish.

Bring a large pot of water to a boil and add the bell pepper

halves. Boil 5 minutes, until crisp-tender. Remove and cool while the filling

cooks.

Peppers Beginning to BoilBoiled Peppers Cook the bacon in a large skillet until barely crisp. Drain

on paper towels and crumble. Set aside.

Pour out the bacon fat and reheat the pan over medium

heat. Add 1 tablespoon of olive oil, swirling to coat. Add the ground chicken,

onion, jalapeno, and garlic and season with salt and pepper.

Cook, breaking up the chicken, until the vegetables soften

and the chicken is just cooked through, 8-9 minutes.

Chicken Mixture Beginning to CookCooked Chicken Mixture Add the beans, tomato sauce, chicken broth, chile powder,

and cumin and bring to a simmer. Reduce the heat to low, cover, and cook 15

minutes. Taste for seasoning and add more salt if desired.

Chili Beginning to Cook Cooked Chili Place the pepper halves cut-side up in the prepared baking

dish. Divide the chili and spoon into each pepper shell.

Bake, uncovered, 10 minutes. (Make the avocado cream cheese

while the peppers bake.)

Chili-Stuffed Peppers

To serve, place 1 chili-stuffed pepper on each of 4 plates

and dollop with avocado cream cheese (recipe follows). Divide the crumbled

bacon on top and serve with warm tortillas and lime wedges, if desired.

Chili-Stuffed Peppers with Avocado Cream Cheese and Bacon

For the Avocado Cream

Cheese

Place the avocado, cream cheese, lime juice, and salt in a

food processor. Puree until smooth and creamy. Scrape into a bowl.

Avocado Cream Cheese