Description
A delightful blend of flavors and textures featuring juicy chicken, crunchy peppers, and zesty dressing, perfect for any occasion.
Ingredients
Scale
- 4 large bell peppers (any color)
- 2 cups cooked chicken, shredded or diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 1 cup diced tomatoes (fresh or canned, drained)
- 1 ripe avocado, diced
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 cup shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
- In a large mixing bowl, combine the cooked chicken, black beans, corn, diced tomatoes, diced avocado, lime juice, chopped cilantro, ground cumin, and half of the shredded cheese. Season with salt and pepper to taste.
- Spoon the filling into each bell pepper, packing it down slightly. Sprinkle the remaining shredded cheese over the tops.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is melted.
- Let the stuffed peppers cool for a few minutes before serving warm, garnished with additional cilantro if desired.
Notes
- For a vegan option, replace chicken with chickpeas or tofu.
- Use dairy-free cheese or yogurt for a lactose-free version.
- Swap black beans for kidney beans or pinto beans if desired.
- Add quinoa for a healthier grain option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Tex-Mex, Chicken Salad, Peppers, Healthy, Easy Recipe