Description

Colorful bell peppers filled with seasoned lean chicken, beans, corn, rice, and cheese make a healthy, low calorie twist on classic tacos. Perfect for meal prep, these baked stuffed peppers combine protein, fiber, and fresh toppings for a satisfying dinner or work lunch.

Ingredients

Scale

4 large bell peppers

1 lb ground chicken

1 cup black beans, rinsed

1/2 cup corn kernels

1 cup salsa or diced tomatoes

1 cup cooked brown rice or quinoa

2 tbsp taco seasoning

1/2 cup shredded cheese

cilantro for garnish

lime wedges

Greek yogurt for topping

Instructions

1. Preheat oven to 400°F (200°C).

2. Slice bell peppers in half lengthwise, remove seeds and membranes, brush with olive oil and place cut side up in a baking dish.

3. In a skillet over medium heat, cook ground chicken until browned, then drain excess liquid.

4. Add taco seasoning, black beans, corn, salsa, and cooked rice to the skillet. Simmer for 5 minutes until filling thickens.

5. Spoon filling into pepper halves and top evenly with shredded cheese.

6. Cover dish with foil and bake for 25 minutes. Remove foil and bake 5 more minutes until cheese is bubbly and peppers are tender.

7. Garnish with cilantro, a squeeze of lime, and a dollop of Greek yogurt before serving.

8. Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 2 months. Reheat in oven at 350°F or microwave until warmed through.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: main course
Method: baking
Cuisine: mexican

Nutrition

Serving Size: 1 stuffed pepper
Calories: 280
Sugar: 5
Sodium: 600
Fat: 12
Saturated Fat: 4
Trans Fat: 0
Carbohydrates: 20
Fiber: 7
Protein: 25
Cholesterol: 60

Keywords: taco, stuffed peppers, healthy meal prep, baked peppers, chicken taco, low calorie, meal prep, budget friendly, protein, family dinner