April 17, 2018
Dinner, Lunch, Main Dish,
Poultry, Chicken, Vegetables, Peppers, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Cinco de Mayo, Potluck, Oven Bake, Stove Top, Gluten-Free, Low Fat, No Eggs, Special Diet - Weight Watchers etc., Spices, Boneless Pieces more
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"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."
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.
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.
Remove peppers from oven and drain water out of pan and flip the peppers over and fill them with the chicken mixture.
Cover the filled peppers with fiesta blend cheese and bake for 15 minutes to let cheese melt and start to get brown.
Serve! I used fat free refried beans as a side.
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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