INGREDIENTS:

• 2 Caramelized Onion & Gouda Chicken Burgers, chopped into ½-inch chunks
• 3 bell peppers (red, yellow, or orange)
• 2 Tbsp extra virgin olive oil, divided
• ½ small yellow onion, diced
• 2 cups cooked brown rice
• 3 Tbsp low sodium chicken broth
• 1 Tbsp tomato paste
• ½ tsp garlic powder
• ¼ tsp fine sea salt
• 1 cup shredded cheddar cheese, divided
• ½ cup plain Greek yogurt
• 2 Tbsp ketchup
• 1 Tbsp sweet pickle relish
• 1 tsp apple cider vinegar
• Sea salt, to taste
• Lettuce, shredded or chopped
• Pickles, diced

DIRECTIONS:

• Preheat the oven to 400 degrees. Halve the bell peppers lengthwise and remove the seeds. Place them cut side up in a baking dish, drizzle with 1 Tbsp of olive oil, and rub to coat. Bake uncovered for 20 minutes, until slightly softened.
• Meanwhile, heat the remaining 1 Tbsp of olive oil in a large skillet over medium heat. Add the diced onion and cook 3-4 minutes until translucent. Stir in the chopped caramelized onion & gouda chicken burgers and cook 2-3 minutes until lightly browned.
• Add the cooked rice, broth, tomato paste, garlic powder, and salt. Stir and cook another 2-3 minutes until heated through. Remove from the heat and stir in ½ cup shredded cheddar cheese.
• Spoon the filling into the baked pepper halves. Sprinkle with the remaining ½ cup cheddar cheese. Return to the oven and bake uncovered for 15 minutes, or until the cheese is melted and peppers are tender.
• While the peppers bake, whisk together the Greek yogurt, ketchup, relish, apple cider vinegar, and a pinch of salt in a small bowl. Stir in a few splashes of water to thin the sauce as needed for a drizzling consistency.
• Top the stuffed peppers with shredded lettuce and diced pickles. Option to drizzle the burger sauce over the top. Serve warm and enjoy!