These yummy Mexican Stuffed Peppers are the perfect weeknight dinner! The peppers make a delicious edible bowl to fill with all kinds of protein and healthy toppings. Top them with lots of cheese.
Total Time
1hr
4.3
9 Ratings
Author: Pip & Ebby
Servings:
4
Ingredients
•
4
Red Bell Peppers
or Green Bell Peppers
•
1
cup
Cooked Shredded
Chicken
•
1
Jalapeño Pepper
, finely chopped
•
1
bunch
Scallions
, sliced
•
4
Tbsp
Chopped
Fresh Cilantro
•
1
Lime
, juiced
•
1
can
(15 oz)
Corn
, drained
•
1
can
(15 oz)
Black Beans
, drained
•
1
can
(14.5 oz)
Diced Tomatoes
•
2
Tbsp
Extra-Virgin Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1/2
cup
Shredded Cheddar Cheese
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C). Pour a 1/2-inch of water into the bottom of a 9x13-inch baking dish and set aside.
2.
Using a knife, cut a circle around the stems of the Red Bell Peppers (4), twist and remove. With a knife or side of a spoon, remove the ribs from the peppers. Rinse out seeds. Set aside.
3.
Heat the Extra-Virgin Olive Oil (2 Tbsp) in a large skillet over medium heat. Add the Jalapeño Pepper (1) and cook for 3 minutes, or until soft and fragrant.
4.
Add the Chicken (1 cup), Corn (1 can), Black Beans (1 can), Diced Tomatoes (1 can), Scallions (1 bunch), Fresh Cilantro (4 Tbsp), juice from the Lime (1), Salt (to taste), and Ground Black Pepper (to taste) to the skillet. Cook mixture over medium-low heat for about 5 minutes, stirring frequently.
5.
Divide the mixture between the hollowed-out peppers. Place in the prepared baking dish.
6.
Bake in the preheated oven for 20 to 25 minutes.
7.
Sprinkle the Shredded Cheddar Cheese (1/2 cup) over tops of the peppers. Bake for an additional 3 to 5 minutes, or until cheese is melted.
8.
Serve warm. Enjoy!
Author's Notes
Feel free to omit the jalapeño if you want, or add another - make them as spicy or mild as you like!
Nutrition Per Serving
CALORIES
493
FAT
19.4 g
PROTEIN
25.5 g
CARBS
60.2 g
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