Chicken Taco Stuffed Peppers


Chicken Taco Stuffed Peppers

Chicken Taco Stuffed Peppers

I decided to be a bit adventurous and make a healthier recipe. And to be honest, I needed to change up dinner just a bit.

See a printable version of the recipe at the end of the post.

1- Preheat the oven to 375° Fahrenheit.
2- Boil some water to cook the peppers for about 3 minutes. I cut them length-wide so that it wasn’t so much pepper. But you can also just cut the top and have a bigger stuffed pepper.  Remove immediately and allow them to dry a bit from the boiling water.
3- In the meantime, cut the chicken in bit-sized pieces and brown. Drain the fat and add the taco seasoning with water mix. I used McCormick’s Taco Seasoning.
4- Make about 1 cup of white rice. Once done mix with the chicken taco mix.

Chicken with taco seasoning mix

Chicken with taco seasoning mix

5- Get a baking dish and lightly coat with PAM to avoid the peppers sticking to it.
6- Fill the peppers with the chicken taco and rice mix.
7- Cover with aluminum foil and bake for about 20 minutes.

Chicken Taco Stuffed Peppers ready for the oven

Chicken Taco Stuffed Peppers ready for the oven

8- Add some shredded cheese and put back in the oven uncovered for 5 minutes.

Chicken Taco Stuffed Peppers with melted cheese

Chicken Taco Stuffed Peppers with melted cheese

9- Let it sit for 5 minutes as it will be very hot.
10- Top with any favorites (sour cream, onions, etc.). I used sour cream. 🙂

Chicken Taco Stuffed Peppers with a bit of sour cream

Chicken Taco Stuffed Peppers with a bit of sour cream

11- Enjoy this delicious and healthy alternative to chicken tacos.

Chicken Taco Stuffed Peppers

  • Servings: 4
  • Time: 45 min
  • Difficulty: easy
  • Print

Ingredients:

1 lb of chicken thighs
1 packet McCormick taco seasoning mix
4 big bell peppers (any color will do)
1 cup of white rice
Sour cream to taste
Shredded cheese to taste

Preparation:

1- Preheat the oven to 375° Fahrenheit.
2- Boil some water to cook the peppers for about 3 minutes. I cut them length-wide so that it wasn’t so much pepper. But you can also just cut the top and have a bigger stuffed pepper. Remove immediately and allow them to dry a bit from the boiling water.
3- In the meantime, cut the chicken in bit-sized pieces and brown. Drain the fat and add the taco seasoning with water mix. I used McCormick’s Taco Seasoning.
4- Make about 1 cup of white rice. Once done mix with the chicken taco mix.
5- Get a baking dish and lightly coat with PAM to avoid the peppers sticking to it.
6- Fill the peppers with the chicken taco and rice mix.
7- Cover with aluminum foil and bake for about 20 minutes.
8- Add some shredded cheese and put back in the oven uncovered for 5 minutes.
9- Let it sit for 5 minutes as it will be very hot.
10- Top with any favorites (sour cream, onions, etc.). I used sour cream.
11- Enjoy this delicious and healthy alternative to chicken tacos.

Enjoy, Bon Appétit, Buen Provecho!                                           EdibleReflections.com

5 Comments

  1. Pingback: Fiesta Friday #58 | The Novice Gardener

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