This quick, low carb meal is perfect for midweek supper – it’s packed full of vitamins and the high protein content will keep you full all evening so you won’t be reaching for the biscuit barrel at 8pm. Even better, it’s very easy to prepare so you won’t feel like giving up and ordering a takeaway!

The creamy chicken and soft roasted peppers are the opposite of bland ‘diet food’ so it’s also a perfect dinner party dish to help maintain your social life without compromising your fitness goals.

We love to see your versions of our recipes – be sure to share your photos and opinions of these healthy stuffed peppers with us on Twitter (@TrainEatGain).

Ingredients

Serves: 2

Macros*: Calories 439 kcal, Protein 44g, Carbs 18g, Fat 21g

Base:

2 bell peppers

1 egg, beaten

75g Total 0% fat Greek yoghurt

½ tsp thyme

½ red chilli, finely chopped

30g grated mozzarella or Gruyere cheese

2 tbsp cashew butter

½ red onion, finely diced

150g chicken breast, sliced

150g cooked and peeled prawns

2 tsp coconut or olive oil

Method

Preheat the oven to 180°c (355°F). Slice the peppers in half and remove the seeds and pith. Rub the oil onto the skins, then place cut-side up on a baking tray and bake for 20 minutes. Grill or bake the chicken breast slices until cooked through. Whilst the peppers are cooking, fry the red onion and red chilli until softened. Mix the egg, yoghurt, thyme and cashew butter together in a bowl. Slice your chicken breast into thin pieces. Stir the chicken, prawns, cooked onion and chilli into the yoghurt mixture. Remove the peppers from the oven. Pour ¼ of the yoghurt mixture into each pepper half and top with the grated cheese. Bake for 10 – 15 minutes, until the peppers are soft and the cheese mixture is bubbling. Serve with a green salad or steamed vegetables.

*Note: Macros are given per stuffed pepper (2 halves) assuming 2 whole peppers in total.