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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 307.8
  • Total Fat: 13.4 g
  • Cholesterol: 32.5 mg
  • Sodium: 162.7 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 19.7 g

View full nutritional breakdown of Deb's Spicy Chicken Stuffed Peppers calories by ingredient
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Deb's Spicy Chicken Stuffed Peppers

Submitted by: DANEWELS
Deb's Spicy Chicken Stuffed Peppers

Introduction

We like things on the hot side so if you do not like hot or spicy you might want to cut back on the chili powders and sub regular tomato sauce for the El Pato.
We like things on the hot side so if you do not like hot or spicy you might want to cut back on the chili powders and sub regular tomato sauce for the El Pato.

Number of Servings: 4

Ingredients

    4 - bell peppers, green, yellow, red or orange
    1 pound of ground chicken breast
    1 1/2 C. cooked rice
    1/2 C. chopped red/purple onion
    1/2 C. diced tomato
    2 medium roasted green chili's, seeded, peeled & chopped
    1/4 C. chopped fresh Cilantro
    1/2 tsp garlic powder
    1/2 tsp chili powder
    1/2 tsp cayenne pepper
    1/2 tsp cumin powder
    dash ground black pepper
    1 can El Pato sauce
    1/2 C. reduced fat Pepper Jack cheese- grated

Tips

If you use dried cilantro change it to 1 tsp.
If you use canned green chili's change it to 1 small can.
If you want it meat free, then leave out the chicken.
Can also use ground turkey.


Directions

Do Ahead:
Cook the rice and fluff it when done.
Trim the stems and take out the seeds and excess membrane on the peppers. Put them in some water in a micro wave safe bowl and cook them for about 2 - 4 min. or you can boil them in some water on the stove to get them a little bit soft. This way they won't take so long in the oven to cook. Once the peppers have cooled a bit, cut them in half.
Preheat the oven to 375 degrees. Spray a large baking pan with non stick spray. In a skillet over med heat add 1 tablespoon of olive oil and the ground chicken. Next add in the onions and tomato and the spices. Saute until the chicken is well browned. Add the rice to the meat mixture and stir well. Stir in the chopped green chili's & cilantro. Next spoon into the bell pepper halves. Open the El Pato sauce and pour a little over each stuffed pepper, add a little water to the can, swirl around and pour what is left into the pan. Next sprinkle the shredded Pepper Jack cheese over the top. Bake for 25 minutes.

Serving Size: 1 pepper or 2 halves

Number of Servings: 4

Recipe submitted by SparkPeople user DANEWELS.






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