Mexican Chicken Stuffed Peppers
This Mexican chicken stuffed peppers recipe uses sweet bell peppers for a healthy alternative to tortillas without sacrificing flavor.
Ingredients
- 1 pound boneless chicken breast diced
- 6 large bell peppers
- 1 15 oz can of black beans drained and rinsed
- 1 15 oz can of diced tomatoes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground coriander
- 1/4 teaspoons hot Hungarian paprika
- 1 4.5 oz can chopped green chilies
- 1 cup cooked white rice or brown
- 2.5 cups shredded Mexican cheese blend
Instructions
- Slice tops off peppers and remove all seeds and ribs and fit into a large baking dish.
- Microwave the peppers for 4 minutes on high heat to soften
- In a large skillet saute chicken in olive oil with cumin, oregano, coriander, and paprika for about 3 minutes.
- Add diced tomatoes and beans. Simmer for 5 minutes.
- Remove from stove. Add rice and 1 3/4 cups of cheese. Stir well.
- Fill peppers with chicken and bean mixture.
- Bake in 350 degree oven for 20 minutes
- Sprinkle the remaining 3/4 cup of cheese on top and return to the oven until cheese is melted.
- Serve with sour cream, cilantro, and jalapeno slices if desired.
Nutrition
Serving: 1gCalories: 446kcalCarbohydrates: 25gProtein: 39gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 10gCholesterol: 109mgSodium: 254mgFiber: 5gSugar: 6g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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