Mexican Stuffed Peppers
Whether you make these spicy or mild, they are so delicious!
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Servings: 5 servings
Calories: 238kcal
Ingredients
- 4 large red or green bell peppers or 6 small
- 2 tbsp. extra-virgin olive oil
- 1-2 jalapeno peppers stems removed and finely chopped
- 1 cup cooked chicken shredded
- 15 oz. can corn kernels drained
- 14.5 oz. can diced tomatoes
- 15 oz. can black beans drained
- 1 bunch green onions sliced (white and light green parts only)
- 1/4 cup fresh cilantro chopped
- Juice from 1 lime
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F. Pour a half inch of water into the bottom of a 9×13 baking dish and set aside. Using a knife, cut a circle around the stems, twist and remove. With a knife or side of a spoon, remove the ribs from the peppers. Rinse out seeds. Set aside.
- Heat the olive in a large skillet over medium heat. Add the jalapeño peppers and cook for 3 minutes, or until soft and fragrant. Add the chicken, corn, tomatoes, beans, green onions, cilantro, lime juice, salt and pepper. Cook mixture over medium-low heat, stirring frequently until heated through, about 5 minutes.
- Divide the mixture between the hollowed-out peppers. Place in the prepared baking dish. Bake in preheated oven for 20 to 25 minutes. Sprinkle the cheese over tops of the peppers and bake for an additional 3 to 5 minutes, or until cheese is melted. Serve warm.
Nutrition
Calories: 238kcal | Carbohydrates: 18g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 537mg | Potassium: 505mg | Fiber: 7g | Sugar: 2g | Vitamin A: 353IU | Vitamin C: 14mg | Calcium: 144mg | Iron: 3mg
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