Mexican Stuffed Peppers
Ingredients
The peppers
The filling
-
2
teaspoons
extra virgin olive oil
-
1
pound
ground chicken or turkey
-
1
tablespoon
ground chili powder
-
1
teaspoon
ground cumin
-
1
teaspoon
garlic powder
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
1
can
fire-roasted diced tomatoes (14 ounces)
-
1 ½
cups
cooked brown rice, quinoa, or cauliflower rice
-
1 ¼
cups
shredded cheese (Monterey Jack, pepper jack, cheddar, or similar)
For serving
-
to taste
sliced avocado
-
to taste
chopped fresh cilantro
-
to taste
salsa
-
to taste
sour cream or plain Greek yogurt
-
to taste
freshly squeezed lime juice
Instructions
- Preheat the oven to 375°F and prepare a baking dish.
- Slice the bell peppers in half and remove seeds, placing them cut-side up in the dish.
- Heat olive oil in a skillet, add ground chicken, and cook with spices until browned.
- Stir in diced tomatoes and let simmer briefly.
- Mix in rice and ¾ cup of cheese, then fill the peppers with the mixture.
- Top with remaining cheese and add a bit of water to the baking dish.
- Bake for 25 to 35 minutes until peppers are tender and cheese is melted.
- Serve with desired toppings.
Nutrition Facts (estimated)
Servings
4 servings
Calories
438
Total fat
20g
Total carbohydrates
32g
Total protein
32g
Sodium
984mg
Cholesterol
125mg
You might also like