Mexican Stuffed Peppers
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Well Plated · by Erin Clarke★ 4.8 (39)

Mexican Stuffed Peppers

NUTRITION · PER SERVING50M COOK
CAL 30%·PRO 70%
CARBS 47G32% OF CAL
8G FIBER30G OTHER9G TOTAL SUGAR
FAT 33G49% OF CAL
11G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Bell peppers stuffed with seasoned ground chicken, rice, and cheese. This colorful, satisfying main dish balances protein and vegetables in a single baked package.

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Nutrition & ingredients

Ingredients

serves 4
  • 4 large bell peppers (any colors you like (our favorites were the red & green))
  • 2 teaspoons extra virgin olive oil
  • 1 pound ground chicken (or turkey (I used chicken))
  • 1 tablespoon ground chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 can fire-roasted diced tomatoes (with juices, 14 ounces)
  • 1 1/2 cups cooked brown rice (quinoa or cauliflower rice)
  • 1 1/4 cup shredded cheese (Monterey Jack, pepper jack, cheddar, or similar cheese, divided (I used a mix))
  • Sliced avocado
  • Chopped fresh cilantro
  • Salsa
  • Sour cream (or plain Greek yogurt)
  • Freshly squeezed lime juice
PREP
10M
SODIUM
1141MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.