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Leftover Chicken Taco Chili Stuffed Peppers
Bell peppers stuffed with leftover chicken taco chili, topped with cheese – easy and SO good! I love a recipe that can turn into several dishes to use throughout the month.
Prep Time:
10
minutes
mins
Cook Time:
45
minutes
mins
Total Time:
55
minutes
mins
Yield:
4
servings
Course:
Dinner
Cuisine:
American, Latin
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)
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).
Nutrition
Serving:
1
stuffed half
,
Calories:
162
kcal
,
Carbohydrates:
17
g
,
Protein:
15
g
,
Fat:
5
g
,
Saturated Fat:
2
g
,
Cholesterol:
35
mg
,
Sodium:
507
mg
,
Fiber:
5
g
,
Sugar:
2
g
- WW Points:
2