Thursday, March 8, 2012

Cheesy Chicken Taco Stuffed Peppers

Cheesy Chicken Taco Stuffed Peppers

Almost everyone likes chicken and tacos. Chicken tacos are really popular in fact. But let's face it, tacos aren't that great for you. The ingredients, standing alone, aren't offensive to your waistline. However when you pile  beef/chicken, beans, cheese, sour cream, guacamole, and other favorite toppings into a fried tortilla, you have a recipe for trouble. Did you know that the average fast food taco weighs in at about 32 g of fat, and about 571 calories. []

So why not put it into a sturdy, veggie holder like a bell pepper? Still 100% delicious while being 100% nutritious. Why should you eat bell peppers?  Bell peppers contain vitamins A & C, as well as folate and B6.  Fiber can help reduce high cholesterol (reducing strokes and heart attacks), while B6 can help fight against heart disease. Bell peppers are also full of water, which is essential for burning unwanted fat.

Try it tonight!

1 medium/large bell pepper
1/4 ground extra lean chicken breast, uncooked (your roast chicken from last night can work too!)
1 tsp extra virgin olive oil
1/2 cup low fat cheddar/mozzarella cheese, shredded (use whatever you like)
4 T frozen corn
1 1/2 T low fat sour cream
1 1/2-2 T your favorite salsa (I used Private Selection's Restuarant Style HOT)
1 T jarred jalapeno peppers, (or 1 fresh) diced.
Taco seasoning, to taste (see below) or use premade packet
dash of ground red pepper
1-2 T of water

Taco Seasoning:
1 tsp ground red pepper
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder

 Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Lightly spray with canola cooking spray.

Add the olive oil into a skillet over medium heat.  Add chicken and cooking--breaking up into pieces. When fully cooked add taco seasoning (to your preference) to the chicken mixture. Add water if needed to deglaze skillet. Remove from heat

Add salsa, sour cream, jalapenos, and corn to chicken mixture. Mix until thoroughly combined.

Cut the bell pepper in half. Remove any seeds. Divide chicken mixture evenly and stuff in each half of pepper. Place on baking sheet.

Sprinkle cheese evenly over the top. Sprinkle with ground red pepper if desired.

Bake 25-30 minutes, or until the peppers are tender and the filling is hot.

Serves 2, or 1 if you are really hungry!

Other information:
WW 4pt+ for 1 pepper half

inspired by The Well-Fed Newlyweds blog

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