Gluten free

Mexican stuffed bell peppers

Name: Mexican stuffed bell peppers
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large bell pepper; 172 g black beans; 473.18 g cooked rotisserie chicken; 2 Tbsps red chilli; 2 tsps chili seasoning; 195 g cooked brown rice; 164 g corn kernels; 4 servings garlic; 4 Tbsps reduced fat shredded cheddar cheese; 40 g red onion; 1 large roma tomatoes; 4 Tbsps low fat sour cream

Gluten free Blast Of Color Mexican Stuffed Bell Peppers dish, covering 26% of your daily requirements of vitamins and minerals. Best served as a main course.

Ingredients

bell pepper

4 large

black beans

172 g

cooked rotisserie chicken

473.18 g

red chilli

2 Tbsps

chili seasoning

2 tsps

cooked brown rice

195 g

corn kernels

164 g

garlic

4 servings

reduced fat shredded cheddar cheese

4 Tbsps

red onion

40 g

roma tomatoes

1 large

low fat sour cream

4 Tbsps

Method

Preheat oven to 400 degrees.
Combine rice, chicken, corn, tomato, onion, black beans, 1/2 cup cheese, garlic, green chile, and chili seasoning in a large bowl.Line a baking dish with foil and spray with cooking spray.Stuff bell peppers with chicken mixture by firmly pressing mixture into the pepper and mounding on top.Top each pepper with 1/2 tablespoon of cheese.
Bake for 30 40 minutes until pepper is just tender.Top with 1/2 tablespoon sour cream.

Nutrition:

487 kcal

Carbs

52 g

Fat

13 g

Protein

44 g

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