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Prepare large green bell peppers.
You need riced cauliflower.
Use boneless chicken breast, pounded to 1/2" thickness.
You need to prepare ground cumin.
Use chili powder.
Use garlic powder.
Use salt.
You need to prepare chopped onion.
Prepare shredded reduced-fat Mexican-blend cheese.
You need fat-free plain Greek-style yogurt.
Provide salsa.

Preheat oven to 350°F..
Slice stem top of peppers and remove seeds. Place cut side up in deep baking dish, leaning against sides if needed. Bake until tender, 20-30 min..
Combine cumin, chili powder, garlic powder and salt. Set aside..
Spray large skillet with cooking spray and heat on med. Season chicken using half of the seasonings. Cook in skillet until cooked through, about 4 min. on each side. Transfer to cutting board and chop into small pieces..
Remove skillet from heat and wipe clean. Re-spray and bring to med. heat. Add cauliflower, onion and remaining seasoning. Cook and stir until almost tender. Add in chicken and finish cooking veggies..
Blot away excess moisture from peppers. Fill with chicken mixture. Sprinkle on cheese. Top with salsa and yogurt..

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