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Southwestern Chicken Stuffed Peppers
These Southwestern chicken stuffed peppers are a cheesy dinner that kicks meal planning up a notch! A group pleaser for sure.
Course
Main Course
Cuisine
American
Keyword
cheesy stuffed peppers, southwest stuffed peppers, stuffed peppers
Prep Time
5
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
474
kcal
Author
The Bewitchin Kitchen
Ingredients
4
red bell peppers
2
chicken breasts
cooked and shredded
1
14oz can
fire roasted diced tomatoes
1
cup
black beans
1/2
cup
frozen corn
2
tsps
chili powder
1
tsp
cumin
1
tsp
oregano
1/2
tsp
sea salt
1
cup
cooked quinoa
1 1/2
cups
tex mex cheese
shredded
US Customary
-
Metric
Instructions
Preheat the oven to 425.
In a large pan over medium-high heat add the beans and frozen corn. Stir around until the corn is no longer frozen
Shred the chicken breast.
Add the chicken, fire roasted tomatoes, and seasonings. Simmer over medium for 5 minutes.
Add the quinoa and the cheese, mix until melted.
Remove the tops off of the red peppers and spoon out the seeds and ribs.
Spoon the mixture evenly between the red peppers. Transfer to a baking pan (a cake pan works well) and roast at 425 for 20 minutes.
Nutrition
Serving:
1
g
|
Calories:
474
kcal
|
Carbohydrates:
33
g
|
Protein:
42
g
|
Fat:
18
g
|
Saturated Fat:
9
g
|
Cholesterol:
116
mg
|
Sodium:
712
mg
|
Potassium:
1031
mg
|
Fiber:
8
g
|
Sugar:
5
g
|
Vitamin A:
4480
IU
|
Vitamin C:
154.8
mg
|
Calcium:
351
mg
|
Iron:
3.5
mg