Chicken Taco Chili Stuffed Peppers

Name: Chicken Taco Chili Stuffed Peppers
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups crock pot chicken taco chili; 2 bell peppers, any color; 6 tablespoons shredded cheddar; cilantro or scallions, for garnish; avocado or reduced-fat sour cream (optional)

3 Freestyle Points 162 Calories

Bell peppers stuffed with my ever-so-popular Crock Pot Chicken Taco Chili and topped with cheese – easy and SO good!I love a recipe that can turn into several dishes to use throughout the month. Chicken taco chili is one of those recipes, it makes enough for several meals and even enough to freeze. Leftovers can be used so many different ways, this one is a winner!

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Chicken Taco Chili Stuffed Peppers

3 Freestyle Points 162 calories

Total Time:50 minutes

Bell peppers stuffed with my ever-so-popular Crock Pot Chicken Taco Chili and topped with cheese – easy and SO good!I love a recipe that can turn into several dishes to use throughout the month.

Ingredients:

2 cups crock pot chicken taco chili
2 bell peppers, any color
6 tablespoons shredded cheddar
cilantro or scallions, for garnish
avocado or reduced-fat sour cream (optional)

Directions:

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).

Nutrition Information

Yield: 4 servings, Serving Size: 1 stuffed half

Amount Per Serving:
Freestyle Points: 3
Points +: 4
Calories: 162 calories
Total Fat: 5g
Saturated Fat: 2g
Cholesterol: 35mg
Sodium: 507mg
Carbohydrates: 17g
Fiber: 5g
Sugar: 2g
Protein: 15g

4 PP 3 SP Chicken Recipes Recipes Under $10

posted January 5, 2016 by Gina

24 Comments »

24 comments Leave a Comment »

Kiki Banks — January 5, 2016 @ 5:13 pm Reply
I was just looking for stuffed peppers recipes last night and had decided to make the Santa Fe ones. I think you've just changed my mind!
- Skinnytaste Gina — January 6, 2016 @ 2:17 pm Reply
  those are awesome, but these are easy if you have leftovers!
- Anonymous — February 27, 2016 @ 2:05 am Reply
  This recipe is so good! I made that crock pot chicken taco chili tonight and plan to make the stuffed peppers this coming week with it. I froze a good size container of leftover just for that.
Anonymous — January 5, 2016 @ 10:04 pm Reply
Gina, will your taco chili recipe adapt well if I use lentils instead of chicken and beans?
- Skinnytaste Gina — January 6, 2016 @ 2:17 pm Reply
  I haven't tried it but why not!
Megan O — January 6, 2016 @ 1:44 am Reply
I am obsessed with stuffed bell peppers. Been making them a lot recently with eggs. Love how simple this is!
- Megan O — January 6, 2016 @ 1:46 am Reply
  P.S. your website will not allow me to comment with my name & URL or WP account.
- Skinnytaste Gina — January 6, 2016 @ 2:16 pm Reply
  Yum! I love them filled with just about everything! S0 strange it wouldn't allow you to.
- Unknown — January 6, 2016 @ 2:32 pm Reply
  what do u make them with eggs?? That sounds delish!
CFrance — January 7, 2016 @ 2:28 am Reply
When an ingredient is listed as (optional), does that mean it is not included in the points count?
Made the taco chili tonight and my husband ate so much of it I may not have enough leftovers for the peppers!
Jenna — January 13, 2016 @ 8:16 pm Reply
Gina – do you put into a strainer to drain any excess liquid?
Mainelady13 — January 31, 2016 @ 9:54 pm Reply
I made the chicken taco chili and then I saw this recipe on how to use the leftovers so I tried it and they were so good!!! Can't wait to make this again! Thank you for the great recipe. Rhonda
Gwen Watson — February 3, 2016 @ 6:32 pm Reply
These stuffed peppers have a delicious taco flavor. However, instead of using beef, they use chicken. You can always substitute the chicken for beef if you prefer.
Anonymous — February 7, 2016 @ 4:52 pm Reply
This website stole your content: http://www.getyourfittogether.org/chicken-chili-stuffed-pepper-tacos-recipe/
Amanda — April 29, 2016 @ 6:59 pm Reply
I used the Crockpot Enchillada Soup instead and they were delicious!
Felice — May 18, 2016 @ 1:31 pm Reply
Do you have to use a crockpot?
Paula — September 27, 2016 @ 11:18 am Reply
Love this recipe.! I’ve made the chili twice now, and use six boneless breasts for more meat. The stuffed peppers are awesome! I use the same technique on the grill., plus some yellow rice. It’s still summer here in NC. No need to heat the oven yet. Crockpot and grill. What’s not to love.? Now looking for an enchilada recipe to go with. Adding some broth and more tomatoes for soup shouldn’t be too hard either!
I passed this on to a co worker, her boyfriend loved it so much, he may now propose. 😁
- Gina — September 27, 2016 @ 12:08 pm Reply
  LOL so glad you all liked it, let me know when the wedding is 🙂
Denise — March 14, 2017 @ 3:19 pm Reply
Can you put in tomatoes instead. If so does the cook time change?
Nikki — April 28, 2017 @ 12:47 am Reply
Could you have this the next day? Have you ever tried? Or too mushy?
- Gina — April 28, 2017 @ 3:44 pm Reply
  Should be fine.
Lysne Cook — January 8, 2018 @ 6:44 pm Reply
Are these still 3 smart points? This chili is now 0, the peppers are 0. I don’t think 1.5 tablespoons of reduced fat cheese is 3 points, is it?
Chrystal Rife — February 25, 2018 @ 8:36 am Reply
This recipe looks great but I have a question about the smart points. When I add the nutrition information into my weight watchers app it comes up as 4 smart point per serving not 3. However the recipe says it’s 3 smart points. Which is correct?
- Gina — February 25, 2018 @ 1:14 pm Reply
  Are you using the recipe builder?

Chicken Taco Chili Stuffed Peppers