Leftover Chicken Taco Chili Stuffed Peppers
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
162 kcal
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Course
Dinner
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Cuisine
South American, American
Leftover Chicken Taco Chili Stuffed Peppers
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Bell peppers stuffed with leftover chicken taco chili, topped with cheese – easy and SO good! I love a recipe that can turn into several dishes to use throughout the month.
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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)
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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).
Nutrition Information
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Serving
1stuffed half
Calories
162kcal
(8%)
Carbohydrates
17g
(6%)
Protein
15g
(30%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
35mg
(12%)
Sodium
507mg
(21%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 1stuffed half | |
| Calories | 162kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 15g | 30% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 507mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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