Description
Bell peppers stuffed with hearty chicken taco chili and topped with melted cheese make a high-protein, gluten-free dinner that’s easy and satisfying. Great for meal prep or using up leftovers!
Yield: 4servings | Serving Size: 1stuffed half
Ingredients
2cupscrock pot chicken taco chili
2bell peppers, any color
6tablespoonsshredded cheddar
cilantro or scallions, for garnish
avocado or reduced-fat sour cream, optional
Instructions
- Preheat oven to 400°F.
Cut peppers in half lengthwise, removing seeds and stem.
Place peppers, cut side up in an oven-proof dish.
Fill each pepper with 1/2 cup chili mixture, top each with 1 1/2 tbsp of cheese.
Pour about 1/4 cup water or chicken broth on the bottom of the dish. Cover tight with foil.
- Bake 40-45 minutes, or until the peppers become soft.
Top with cilantro or scallions and serve with sour cream or avocado if desired (optional).
Last Step:
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Nutrition
Serving: 1stuffed half, Calories: 162kcal, Carbohydrates: 17g, Protein: 15g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 35mg, Sodium: 507mg, Fiber: 5g, Sugar: 2g
