Ingredients

¼ cup diced jalapeno pepper

Cooking spray

1, 12 oz can low-sodium chicken breast (in water), drained

6 oz of avocado, mashed

½ cup plain, low-fat Greek yogurt

2 cups low-fat shredded cheddar cheese, divided

1 tsp chili powder

24 mini bell peppers, halved with stem, seeds, and membranes removed

¼ cup chopped scallions

1. Sauté the diced jalapeno in a lightly greased skillet until tender.
2. Mix the jalapeno, chicken, avocado, yogurt, one cup of cheese, and chili powder in a medium bowl.
3. Arrange the mini bell peppers in a single layer in a large casserole dish. Fill with chicken mixture, sprinkle with remaining cheese, and broil until cheese has melted---about 2 to 4 minutes.
4. Garnish with scallions and serve with salsa, if desired.