Light Chipotle Chicken & Rice Stuffed Peppers
Light Chipotle Chicken & Rice Stuffed Peppers are loaded with lean ground chicken, brown rice, black beans, corn and chipotle salsa and are topped with melted cheddar and crunchy tortilla chips!
Servings: 4 -6
Ingredients
- 3 bell peppers
- 1/2 lb. lean ground chicken turkey or beef
- 1/2 yellow onion diced
- 2/3 c. brown rice cooked
- 1/2 c. corn
- 1/2 c. black beans
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1/2 tsp. chili powder
- 1 can 16oz Carlita chipotle salsa or any regular salsa
- 3/4 c. shredded cheese
- 3/4 c. tortilla chips crushed
- Nonfat Greek Yogurt - optional
- Chopped cilantro - optional
Instructions
- Preheat your oven to 350°.
- Cut your bell peppers lengthwise and remove all of the seeds. Place peppers cut side down on a greased baking sheet and bake for 20 minutes.
- Meanwhile, in a large saute pan sprayed with non-stick spray, add diced onions. Cook for a few minutes until tender and add chicken. With a wooden spoon break up the chicken so it is crumbled into small pieces.
- Once the chicken is cooked through, add the rice, salsa, corn, black beans and spices and remove from the heat.
- Spray a 9x13 pan with non-stick spray and arrange the bell pepper halves, cut side up. Spoon the meat and rice mixture into the peppers and top with 2 Tbsp shredded cheese and then 2 Tbsp crushed tortilla chips.
- Bake for 20 minutes at 350°. Remove from oven and serve warm with a dollop of Greek yogurt and a sprinkle of chopped cilantro.