Bell peppers stuffed with my ever-so-popular Crock Pot Chicken Taco Chili and topped with cheese – easy and SO good!
I love a recipe that can turn into several dishes to use throughout the month. Chicken taco chili is one of those recipes, it makes enough for several meals and even enough to freeze. Leftovers can be used so many different ways, this one is a winner!
Calories: 162 • Fat: 5 g • Sat Fat: 2 g • Protein: 15 g • Carb: 17 g • Fiber: 5 g
Sugar: 2 g • Sodium: 507 mg • Cholesterol: 35 mg
2 cups crock pot chicken taco chili
2 bell peppers, any color
6 tablespoons shredded cheddar
cilantro or scallions, for garnish
avocado or reduced-fat sour cream (optional)
Preheat oven to 400°F. Cut peppers in half lengthwise, removing seeds and stem.
Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup chili mixture, top each with 1 1/2 tbsp of cheese. Pour about 1/4 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 40-45 minutes, or until the peppers become soft.
Top with cilantro or scallions and serve with sour cream or avocado if desired (optional).