Pizza de Pimientos Rellenos

Pizza de Pimientos Rellenos is a delightful Spanish dish that combines the flavors of stuffed peppers with a classic pizza base, offering a high-protein twist. Each slice is a colorful, savory delight, perfect for a nutritious meal.

Ingredients

• Whole wheat pizza dough - 200 grams
• Red bell pepper - 2 large
• Ground chicken breast - 200 grams
• Chickpeas (cooked) - 100 grams
• Mozzarella cheese (shredded) - 100 grams
• Tomato sauce - 100 ml
• Olive oil - 1 tablespoon
• Garlic (minced) - 2 cloves
• Onion (finely chopped) - 1 small
• Paprika - 1 teaspoon
• Cumin - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh basil (chopped) - 2 tablespoons

Steps

1. Preheat the oven to 220°C (428°F).
2. In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
3. Add the ground chicken to the skillet, cooking until browned. Season with paprika, cumin, salt, and pepper.
4. Stir in the cooked chickpeas and half of the tomato sauce. Cook for another 5 minutes, then remove from heat.
5. While the filling cools, prepare the bell peppers by cutting the tops off and removing the seeds.
6. Stuff each bell pepper with the chicken and chickpea mixture, pressing down gently to pack it in.
7. Spread the remaining tomato sauce on the pizza dough, then sprinkle half of the mozzarella cheese over it.
8. Place the stuffed peppers on top of the pizza base and sprinkle the remaining mozzarella cheese over them.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the peppers are tender.
10. Remove from the oven, garnish with fresh basil, slice, and serve hot.

Nutrition

• Calories: 550
• Protein: 45 g
• Carbs: 60 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in fiber from chickpeas and bell peppers, aiding digestion.

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