Chicken Taco Stuffed Peppers

"Such a delicious recipe that I invented for Weight Watchers that I am currently doing. This is 5 points on the freestyle program. It could be less points but I used full fat cheese."

Original recipe yields 8 servings


  • Serving Size: 1 (623.8 g)
  • Calories 446.4
  • Total Fat - 6.4 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 49.1 mg
  • Sodium - 2292.8 mg
  • Total Carbohydrate - 79.5 g
  • Dietary Fiber - 14.7 g
  • Sugars - 65.7 g
  • Protein - 22 g
  • Calcium - 240.1 mg
  • Iron - 2.6 mg
  • Vitamin C - 18.6 mg
  • Thiamin - 0.1 mg

Step 1

Slice peppers in half and add 1/4 cup of water to a pyrex pan, place the peppers cut side down and bake for 15 minutes at 375.

Step 2

Place cut up chicken in a frying pan with 1 tsp olive oil, until cooked, sprinkle on taco seasoning, salsa and jalapenos, stir well until heated.

Step 3

Remove peppers from oven and drain water out of pan and flip the peppers over and fill them with the chicken mixture.

Step 4

Cover the filled peppers with fiesta blend cheese and bake for 15 minutes to let cheese melt and start to get brown.

Step 5

Serve! I used fat free refried beans as a side.

Tips & Variations

No special items needed.



I did 2 things differently - first I used minced Chicken and second I don't pre cook my peppers. I like to have some crunch in them. Otherwise I followed the recipe and loved it Thanks Dissie for a lovely dinner

review by:
(6 Aug 2018)