Yield: 4 servings
Chicken Taco Chili Stuffed Peppers
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)
Save
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: 1stuffed half, Calories: 162kcal, Carbohydrates: 17g, Protein: 15g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 35mg, Sodium: 507mg, Fiber: 5g, Sugar: 2g
Blue Smart Points: 3
Green Smart Points: 4
Purple Smart Points: 3
Points +: 4