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Chicken Pizza with Peppers – Healthy Eating to Help Prevent Colon Cancer

Maria Steinhauer

Chicken Pizza with Bell Peppers

Nutrition is key to colon health and the prevention of colorectal cancer. Symptoms of this type of cancer can include changes in bowel habits or stool consistency, abdominal discomfort and blood in the stool. The good news is that a healthier lifestyle, including diet changes, can help prevent this cancer. You can start by adding an array of colorful vegetables, such as bell peppers, to your diet to get the fiber and vitamins you need to maintain a healthy colon.

Bell Pepper Benefits

The health benefits of bell peppers include dietary fiber and antioxidants. A medium bell pepper provides about 2 grams of dietary fiber to help keep the bowels moving. Fiber “sweeps” out the colon, eliminating waste and toxins from the body. Studies show that increasing fiber intake can decrease the risk of colon cancer. Bell peppers are also high in vitamins A and C. Antioxidants like these can help ward off free radicals and cell damage that can cause cancerous cells to develop.

Get more fiber and antioxidants in your diet and work toward a healthier colon by eating more peppers! This recipe is one way to put more of these colorful veggies into a family favorite like pizza! Bell peppers come in red, yellow, orange and green colors, so you can make it a fun, colorful meal with each pizza having a slightly different sweet pepper taste.

Ingredients (makes 8 mini pizzas):

  • 4 bell peppers (yellow, red, orange, green)
  • ¾ cup pasta sauce
  • 2 teaspoons grapeseed oil
  • 3 tablespoons diced red onion
  • 2 teaspoons minced garlic
  • 1 chicken breast, cut into small pieces
  • Dash of sea salt and pepper
  • ¼ cup chopped kale
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon dried Italian seasoning

Directions:

  1. Preheat oven to 350. Place parchment paper on the inside of a 10x15-inch pan.
  2. With each pepper standing up, cut off the two opposite sides of the pepper (on either side of the stem), and remove any seeds. Place these pepper slices on the pan (with skin down).
  3. Spread 2-3 tablespoons of pasta sauce inside each slice of pepper.
  4. Add oil to a medium pan and saute the onion and garlic for about one minute on low heat. Then, increase to medium-low heat and add chicken pieces. Add a dash of salt and pepper and cook chicken until no longer pink inside.
  5. Assemble pizza toppings: chicken, kale, mozzarella cheese and Italian seasoning.
  6. Bake for 10 minutes (pepper should still be a little crispy and easy to pick up).



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