This recipe is a follow up to Crock Pot Chicken Taco Chili. If you already made the chili, this meal will be done in a breeze! Just take your leftover chili, stuff the peppers, bake and Enjoy! This low carb recipe is a great way to get some veggies in!
Chicken Taco Chili Stuffed Peppers
Servings: 4 • Serving Size: 1 stuffed half • Points+: 4 pts • Smart Points: 4
Calories: 162 • Fat: 5 g • Sat Fat: 2 g • Protein: 15 g • Carb: 17 g • Fiber: 5 g
Sugar: 2 g • Sodium: 507 mg • Cholesterol: 35 mg
- 2 cups crock pot chicken taco chili
- 2 bell peppers, any color
- 6 tablespoons shredded cheddar
- cilantro or scallions, for garnish
- avocado or reduced-fat sour cream (optional)
Preheat oven to 400°F. Cut peppers in half lengthwise, removing seeds and stem.
Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup chili mixture, top each with 1 1/2 tbsp of cheese. Pour about 1/4 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 40-45 minutes, or until the peppers become soft.
Top with cilantro or scallions and serve with sour cream or avocado if desired (optional).