Stuffed peppers are a delicious and healthy weeknight meal...and they freeze wonderfully too! In this recipe I eliminated rice for a low-carb option...and of course, that leaves a little room for salsa and chips?!? I love the color and sweetness of the red, orange and yellow peppers. This is definitely a recipe you should add to your freezer!!! Enjoy!
Spicy Black Bean Chicken Stuffed Peppers
INGREDIENTS:
- 4 large bell peppers
- ¾ lbs. lean ground chicken
- ¾ cup red onion, roughly chopped
- 3 cloves of garlic, minced
- 1 cup salsa verde
- 1 tablespoon fresh lime juice
- 1 cup canned black beans drained and rinsed
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- 2 tablespoons fresh cilantro
- ½ teaspoon ground pepper
- ½ teaspoon red pepper flakes
- shredded cheese and sour cream optional
PROCESS:
- Pre-heat oven to 400 degrees.
- Slice the tops off of the peppers and roughly chop – set aside.
- Bring a large pot of water to a boil, seed and clean peppers and add to boiling water for 2-3 minutes, until tender. Place in your baking dish.
- Chop red onion, garlic and cilantro – add to a bowl with chopped peppers.
- In a large sauté pan, drizzle olive oil -- on medium - high heat cook ground chicken. Add cayenne pepper, cumin, coriander, red pepper and ground pepper. Remove from pan.
- In the same sauté pan drizzle again with olive oil, keeping heat at medium - high, cook chopped peppers, onion and garlic until golden brown – about 5 minutes. Add back ground chicken; additionally add salsa verde and black beans.
- Remove from heat and mix in lime juice and cilantro.
- Fill peppers with heaping scoops of the ground chicken mixture. Add ¼ cup of water to the baking dish to help steam the peppers while cooking. Cover with foil.
- Add shredded cheese to the top. (optional)
- Bake in the oven for 25-30 minutes. If you top your peppers with cheese remove the foil covering for the last 5 minutes of baking.
- Serve with sour cream and salsa! Enjoy!
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