Mexican Chicken-Stuffed Peppers recipe
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Ingredients
- 1 pound extra-lean ground chicken 1 small onion, chopped 3 cloves garlic, minced 1 tablespoon chili powder 1 tablespoon ground cumin 4 each green peppers 1 (28 ounce) can diced tomatoes, undrained 1 (19 ounce) can black beans, rinsed 1 cup CRACKER BARREL Shredded Tex Mex Cheese
Nutrition Info
- 440.3 caloriescarbohydrate: 38.9 gcholesterol: 76.3 mgfat: 12 gfiber: 14.1 gprotein: 43.3 gsaturatedFat: 5.7 gservingSize: -sodium: 1090.8 mgsugar: 8.7 gtransFat: : -unsaturatedFat: : -
Directions Mexican Chicken-Stuffed Peppers
Directions
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Heat oven to 375 degrees F (190 degrees C).
Cook chicken, onions, garlic and seasonings in large skillet on medium-high heat 7 to 9 minutes or until chicken is done, stirring occasionally.
Cut tops off peppers, chop tops, then stir into chicken mixture along with the tomatoes and beans. Cook 5 to 6 minutes or until slightly thickened, stirring frequently. Meanwhile, remove cores and seeds from pepper shells, stand, fill sides up, in shallow pan.
Spoon chicken mixture into peppers. Add enough water to pan to fill to 1/2-inch depth around peppers, cover.
Bake 40 minutes. Carefully remove peppers from pan, drain water. Return peppers to pan. Top with cheese, bake 5 minutes or until melted.