Deb's Spicy Chicken Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 - bell peppers, green, yellow, red or orange1 pound of ground chicken breast1 1/2 C. cooked rice1/2 C. chopped red/purple onion1/2 C. diced tomato2 medium roasted green chili's, seeded, peeled & chopped1/4 C. chopped fresh Cilantro1/2 tsp garlic powder1/2 tsp chili powder1/2 tsp cayenne pepper1/2 tsp cumin powderdash ground black pepper1 can El Pato sauce1/2 C. reduced fat Pepper Jack cheese- grated
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.
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.
Nutritional Info 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
Member Reviews