Southwest Chicken Stuffed Peppers
This healthy recipe for chicken stuffed peppers is super easy and dairy free! They’re made with ground chicken, black beans and brown rice, seasoned with taco seasoning for a spicy, Mexican twist on a classic family meal.
Servings: 8 peppers
Calories: 303kcal
Ingredients
- 8 bell peppers halved with centers removed
- Cilantro optional, for topping
For the sauce:
- 1 14- ounce cans petite diced tomatoes
- 1 15- ounce can tomato sauce
For the filling:
- 1 pound ground chicken or turkey
- 1 15- ounce can black beans drained and rinsed
- 2 cups cooked brown rice
- 1 egg
- 2/3 cup chopped onion
- 3/4 cup dairy free cheddar shreds or shredded cheddar cheese
- 4 garlic cloves minced
- 1 tablespoon taco seasoning**
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 375˚F.
- In a medium bowl, stir together sauce ingredients. Set aside.
- In a large bowl, combine filling ingredients and 1 cup of the sauce mixture.
- Stuff peppers with filling and top each with a few tablespoons of sauce.
- Add stuffed peppers to the baking dish. Cover with aluminum foil and bake for 45 - 55 minutes, removing the foil for the last 10 minutes.
- Top with cilantro before serving.
Notes
**To make this recipe gluten free, be sure you use a gluten free taco seasoning
Nutrition
Calories: 303kcal | Carbohydrates: 40g | Protein: 18g | Fat: 9g | Trans Fat: 0.04g | Cholesterol: 69mg | Sodium: 1156mg | Fiber: 9g | Sugar: 10g | Vitamin C: 164mg