Chicken Taco Stuffed Peppers
Recipe: #29375
April 17, 2018
Categories: Chicken, Peppers, Brunch, Cinco de Mayo Potluck, Oven Bake, Gluten-Free, Low Fat, No Eggs, Special Diet - Weight Watchers etc., Spices, Boneless Pieces, Chicken Dinner, more
"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."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.