Stuffed Bell Peppers
Stuff peppers, then let your family stuff their faces—with a protein-packed dinner.
- 2 teaspoons olive oil
- 4 large green bell peppers
- 2 boneless skinless chicken breasts
- Cumin
- Chili powder
- Seasoning salt
- 1 can black beans, rinsed and drained
- 1 can refried beans
- 1 4-ounce can diced green chiles
- Low-fat shredded mexican cheese blend
- Salsa
Preheat oven to 400°.
Heat the chicken breasts in a skillet in olive oil.
As you cook, season the chicken liberally with cumin, seasoning salt and chili powder.
Chop the chicken into small pieces and put in a large bowl.
Add the black beans, refried beans and chiles to the bowl and mix it all together.
Wash the bell peppers and cut each in half vertically to form a bowl.
Place the bell peppers on a baking sheet and fill each with the chicken mixture.
Top with cheese and bake for 30 minutes.
Top with salsa and serve.
- Look for the largest bell peppers you can find (yes, the ones that look freakishly large work especially well)—they make the best bowls—and be sure to scoop out all those little seeds that eventually end up all over your kitchen counter.
- Check out our Hispanic Heritage page for even more Hispanic Heritage content.
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