• On Oct, 04, 2024
•  ladyrecipes
•  Recipes

162 Cals 15 Protein 17 Carbs 5 Fats
PREP TIME:
10 mins
COOK TIME:
45 mins
TOTAL TIME:
55 mins
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:American, Latin
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
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).
Serving: 1stuffed half, Calories: 162kcal, Carbohydrates: 17g, Protein: 15g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 35mg, Sodium: 507mg, Fiber: 5g, Sugar: 2gBlue Smart Points:3Green Smart Points:4Purple Smart Points:3Points +:4