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–+ servings

Chipotle Chicken Stuffed Peppers

Chipotle Chicken Stuffed Peppers. A super easy healthy meal loaded with veggies!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 10 pepper halves

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 pound chicken breasts or thighs, cut into 1 inch pieces
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 14.5 ounce can fire roasted diced tomatoes, undrained
  • 2 cups cooked rice, you can use either brown or white rice
  • 1 cup frozen corn, no need to thaw
  • 1 14.5 ounce can black beans, drained and rinsed
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • 1 tablespoon lime juice
  • 2 whole chipotle in adobo peppers, diced
  • 5 large bell peppers, cut in half (I used a mix of green and red pepper)
  • cilantro for serving, if desired

Instructions

  • Preheat oven to 350 degrees. Grease two 9 x 13 pans with cooking spray.
  • Heat 1 tablespoon of olive oil in a large saucepan.
  • Add in chicken and sauté for 5-6 minute or until fully cooked. Remove the chicken from the pan and set aside.
  • To the same pan add the remaining tablespoon of oil along with the onions. Sauté for 3-4 minutes or until the onions are tender.
  • Add in the garlic and cook for 1 minute.
  • Stir in the tomatoes, cooked rice, corn, black beans, cumin, chili powder, lime juice and chipotle in adobo. Add back in the cooked chicken.
  • Mix until combined and heated through.
  • Arrange pepper halves on the prepared baking pans. Stuff about ½ cup of the chicken and rice mixture into each pepper half.
  • Bake for 30-40 minutes or until the peppers are tender.
  • Serve immediately with cilantro for garnish and diced peppers for color (I used the tops of the peppers).

Nutrition Information

Calories: 161kcalCarbohydrates: 18gProtein: 12gFat: 4gSaturated Fat: 1gCholesterol: 29mgSodium: 97mgPotassium: 373mgFiber: 2gSugar: 3gVitamin A: 2056IUVitamin C: 79mgCalcium: 15mgIron: 1mg