MEXICAN STUFFED PEPPERS

You could make this a low carb option by omitting the Black Beans. However, there is only a ½ cup of black beans (about 22 carbs total) and divided out by 4 peppers still makes these a lower carb healthy option.

Mexican Stuffed Peppers

Serves 4

Ingredients

• 6 - 4 oz Chicken Boneless, Skinless Breasts 

• 4 Bell Peppers, cut in half lengthwise and seeded

• 2 tbsp Olive Oil

• 1 Red Pepper, diced

• 1 Onion, diced

• 1 Jalapeno, seeded and diced

• 1 Garlic Clove, minced

• 1 tsp Cumin

• 1 tsp Chili Powder

• 1 tsp Garlic Powder

• 1 tsp Onion Powder

• 1 ½ tsp Salt

• 1 ½ tsp Pepper

• 2 oz Cream Cheese, softened

• 2 tbsp Sour Cream, room temperature

• 1 c Mexican Four Cheese, shredded, plus some to sprinkle on top of peppers

• ¼ c Cilantro, chopped

• ½ c Black Beans, rinsed

• 3 tsp Franks Red Hot Sauce

Directions

1. Preheat the oven to 350°F .

2. In a small bowl mix the cumin, chili powder, garlic powder, onion powder, 1 tsp salt and 1 tsp pepper.  Set aside.

3. Slice the chicken into cubes and add to a bowl and set aside.

4. Add the spice mixture to the chicken and mix in well.

5. Place the peppers cut side up on a dish, covered with a wet paper towel and microwave for 7 minutes.  Set aside to cool.

6. While the peppers are cooking, start sautéing chicken in 1 tbsp olive oil in a cast iron pan or skillet over medium heat until cooked through (5-6 minutes).  Remove the chicken and add to a medium sized bowl.

7. Add the peppers, onions, jalapeno, ½ tsp salt and ½ tsp pepper in 2 tbsp olive oil to the same pan over medium heat and saute until soft scraping up all the yummy bits (about 6-7 minutes until onions and peppers are soft).  

8. Add garlic and cook for 30 seconds.    

9. Add the chicken, pepper & onion mixture into a bowl and stir in hot sauce, cream cheese, sour cream, shredded cheese and cilantro and mix until incorporated.  

10.  Fold in the black beans.

11.  Fill the peppers with the chicken mixture and sprinkle Mexican cheese over the tops.  

12.  Bake until the cheese melts about 10 minutes.

13.  Broil for 2-3 minutes until the cheese is golden.  Always keep an eye on your food when broiling. 

14.  Garnish with 1 tbsp fresh cilantro.

15.  Serve with Mexican cauliflower rice, pico de gallo, sour cream and avocado crema.*

*Search my blog for the Mexican Cauliflower Rice and Avocado Crema recipes.