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Chicken Stuffed Bell Peppers

Taralynn
This stuffed bell pepper recipe is incredibly easy, low in carbs, and packed with protein! It’s a perfect healthy dinner option for the week—prep ahead for a stress-free meal anytime!
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Prep Time 15 minutes
Cook Time 7 minutes
Course Lunch, Dinner
Cuisine Mexican
Servings 8 Peppers
Calories 350 kcal

Ingredients
  

  • 8 Large Red Bell Peppers
  • 2 Tbsp Olive Oil
  • 2 Pounds Ground Chicken
  • 1/2 Head Cabbage around 3 cups
  • 1 Medium Sweet Onion
  • 8 Ounces Diced Green Chilies
  • 1 Packet Taco Seasoning Siete Brand
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Black Pepper
  • 2 Tbsp Heavy Cream
  • 15 Ounces Black Beans rinsed and drained
  • 2 Cups Shredded Mexican Cheese

Instructions
 

  • Prepare the Bell Peppers – Bring a large pot of water to a boil. Cut the tops off the bell peppers and remove the seeds. Boil the peppers for a few minutes until they soften, then drain and set aside.
  • Cook the Chicken – In a pan over medium-high heat, heat some olive oil and cook the ground chicken until browned. Remove from the pan and set aside.
  • Sauté the Veggies – In the same pan, cook the cabbage and onion until softened.
  • Mix the Filling – Add the cooked chicken back to the pan. Stir in taco seasoning, green chilies, garlic powder, black pepper, and heavy cream. Mix well, then fold in the black beans.
  • Stuff the Peppers – Place the bell peppers in a baking dish and fill each one with the chicken mixture. Top with shredded cheese.
  • Bake & Serve – Bake until the cheese is melted and bubbly. Let cool slightly, then serve and enjoy!

Notes

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 38gFat: 15gSaturated Fat: 5gFiber: 9gSugar: 5g
Keyword low carb, high protein, healthy dinner, easy recipe, family dinner ideas, chicken, stuffed bell peppers, mexican
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