Prep Time: 30 mins, Cook Time: 30 mins, Total Time: 60 mins, Makes: 6 servings
Reinvent mealtime with these creamy southwest chicken stuffed peppers. Made from a few simple ingredients, these stuffed peppers are creamy, cheesy and loaded with protein. Top your stuffed peppers with freshly sliced jalapeno, avocado and chopped cilantro for the ultimate flavor bomb. Add a drizzle of taco sauce over the top and enjoy!
Ingredients
3 bell peppers, clean, core and slice lengthwise
1 lb. Smart Chicken boneless skinless chicken breasts, boiled and shredded
1 tablespoon olive oil
½ cup yellow onion, diced
2 cloves garlic, finely diced
½ cup whipped cream cheese
½ cup salsa verde
2 tablespoons diced green chilies, canned
¼ cup shredded mozzarella cheese, plus extra for the top
¼ teaspoon salt
¼ teaspoon black pepper
½ cup corn kernels, rinsed and drained
½ cup black beans, rinsed and drained
Directions
Preheat the oven to 375°F. Line a baking tray with parchment paper.
Boil the Chicken: Bring a pot of water and chicken broth to a boil. Add the chicken breasts and cook for 15-20 minutes or until the internal temp reaches 165 degrees. Remove the chicken and let it cool. Once cool to touch, shred the chicken using two forks or your hands. You want the chicken to be in easy to eat bite-sized pieces.
Prepare the Peppers: Clean and halve the peppers lengthwise and remove the seeds and veins of the bell peppers. Rub them with a touch of olive oil and add them to the baking tray. Pop them in the oven for 15 minutes. This will allow them to soften a touch before stuffing. Remove them from the oven and set them aside.
Prepare the Onions / Garlic: Heat a small non-stick skillet over medium heat. Add olive oil and once the oil is hot, add the diced onion and finely diced garlic. Sauté until the onions are translucent and the garlic is fragrant. Remove from the heat and let the mixture cool.
Make the Sauce: In a large mixing bowl, combine salsa verde, whipped cream cheese, canned diced green chilies, shredded mozzarella, salt and black pepper. Mix well. It might not look pretty, but then you’ll add the warm (not hot) shredded chicken and the warm (not hot) sauteed onions and garlic. Gently fold everything together. Next, gently fold in the rinsed and drained corn kernels and black beans.
Assemble the Dish: Carefully stuff the parbaked peppers with the chicken mixture. Top with a sprinkle of mozzarella cheese and bake for 15-20 more minutes. The peppers should be tender, and the cheese should be melted. Top with your favorite garnishes and enjoy.
Nutrition
serving: 1serving or 1 stuffed pepper (half), calories: 247kcal, carbohydrates: 13g, protein: 21g, fat: 13g, saturated fat: 5g, polyunsaturated fat: 1g, monounsaturated fat: 4g, trans fat: 0.01g, cholesterol: 71mg, sodium: 440mg, potassium: 575mg, fiber: 3g, sugar: 6g, vitamin a: 2303IU, vitamin c: 80mg, calcium: 61mg, iron: 1mg
