Name: Southwest Inspired Chicken Stuffed Peppers
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 4 yellow bell peppers; 1 Tbsp. extra virgin olive oil; 1/2 yellow onion (diced); 2 garlic cloves (minced); 1/2 lb. lean ground chicken; 1 cup frozen cauliflower rice; 1/2 cup canned sweet corn; 1/2 cup canned black beans (drained and rinsed); 4 oz. can of diced green chiles; 1-1/2 tsp. garlic powder; 1 tsp. chili powder; 1/2 tsp. cumin; 1/2 tsp. dried oregano; 1/2 cup chipotle sauce; Salt (to taste); Pepper (to taste); 1 Tbsp. cilantro (chopped)

Bring Southwest flavors to the dinner table with chicken stuffed peppers. Loaded with ground chicken and black beans, they’re a protein-packed meal that’ll satiate even the biggest appetite. Choose yellow peppers for a pop of bright color. You’ll find them delightfully sweet, making them a perfect vessel for the hearty, savory filling. The peppers are a complete meal on their own, but serve with a side dish for even more variety.

A Chicken Stuffed Pepper Sits With a Garnish of Cilantro in Front of a Larger Serving Platter of Chicken Stuffed Peppers.

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Southwest Inspired Chicken Stuffed Peppers

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Servings 4

Calories 233 kcal

Author Toni Williams

Ingredients

4 yellow bell peppers
1 Tbsp. extra virgin olive oil
1/2 yellow onion diced
2 garlic cloves minced
1/2 lb. lean ground chicken
1 cup frozen cauliflower rice
1/2 cup canned sweet corn
1/2 cup canned black beans drained and rinsed
4 oz. can of diced green chiles
1-1/2 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. dried oregano
1/2 cup chipotle sauce
Salt to taste
Pepper to taste
1 Tbsp. cilantro chopped

Instructions

Preheat oven to 375 degrees F.
In large pan, head extra virgin olive oil on medium heat.
Sauté onions approximately 5 minutes. Add garlic and cook for 1 minute.
Add ground chicken to pan and sauté until cooked through, making sure to crumble with a spatula.
Add cauliflower rice, corn, black beans and green chiles. Sauté a few minutes and season with garlic powder, chili powder, cumin and dried oregano.
Stir in chipotle sauce and season with salt and pepper to taste.
Remove from heat. Stir in cilantro and set aside to cool.
To prepare peppers, cut off tops and discard. Scoop out seeds and membranes
Fill each with chicken mixture and place in a baking dish cut side up.
In baking dish, pour enough water to just fill the bottom of the dish. Cover with foil and bake 35 minutes. Remove foil and bake 5 minutes more.
Serve hot.