This one takes two of your favorite recipes and combines them, creating a stuffed pepper recipe that will blow any other out of the water. Made with avocados, black beans, and chicken, this recipe is a great source of protein and healthy fats that everyone will love.
Mix it up, with this delicious stuffed pepper recipe!
2 cups crock pot chicken taco chili (see recipe below)
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.
1 small onion, chopped
1 (15.5 oz) can black beans
1 (15.5 oz) can kidney beans
1 (8 oz) can tomato sauce
10 oz package frozen corn kernels
2 (10 oz) cans diced tomatoes w/chilies
4 oz can chopped green chili peppers, chopped
1 packet reduced sodium taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 oz (3-4) boneless skinless chicken breasts
1/4 cup chopped fresh cilantro
Directions: Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well. Nestle the chicken in to completely cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro and your favorite toppings!