Chicken Enchilada Stuffed Bell Peppers

Name: Chicken Enchilada Stuffed Bell Peppers Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4- med Green Bell Peppers; 2 cups cooked long grain brown rice; 1- 10 oz (283 g) can of La Victoria Enchilada Sauce; 1- chicken breast (boneless/skinless) cooked and shredded; 1 cup- cooked black beans; 1 cup shredded low-fat Colby cheese

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 4

Ingredients

4- med Green Bell Peppers2 cups cooked long grain brown rice1- 10 oz (283 g) can of La Victoria Enchilada Sauce1- chicken breast (boneless/skinless) cooked and shredded1 cup- cooked black beans1 cup shredded low-fat Colby cheese

Directions

In a medium bowl mix together rice, chicken, enchilada sauce, and beans. Next cut the tops off of the bell peppers and clean out the centers. Then spoon the enchilada mixture into the peppers. Place on a baking sheet in a preheated oven at 350 degrees. Bake for 20 mins. Then top with a 1/4 of a cup of cheese on each pepper and bake until cheese is melted (approx. 10 mins). Pull out and serve!

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user YLLWROSE86.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 340.3
Total Fat: 5.8 g
Cholesterol: 42.4 mg
Sodium: 678.1 mg
Total Carbs: 44.0 g
Dietary Fiber: 8.1 g
Protein: 28.0 g

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