Ground Chicken Stuffed Peppers
These spicy Mexican street corn inspired ground chicken stuffed peppers are low carb, easy to make and so insanely tasty. Ready in 30 minutes.
Servings: 4
Equipment
- baking sheet for the peppers
- large skillet or pan for the ground chicken mixture
Ingredients
- 4 bell peppers, of any color sliced in half seeds discarded
- 1 lb ground chicken or ground turkey
- 1 tsp olive oil
- ½ small white onion, chopped
- 3 garlic cloves, minced
- 1 tsp chilli powder
- ½ tsp salt
- ½ tsp cayenne pepper
- ½ tsp pepper
- ½ tsp paprika
- ½ tsp cumin
- 2 Tbsp tomato paste
- 1½ cup corn kernels
- 4 oz can green chilies *see notes
- ⅓ cup sour cream or cream cheese
- ½ cup mozzarella
Optional Toppings
- chopped cilantro
- Jalapeño
- salsa
Instructions
- Preheat the oven to 375º. Using a sharp knife slice the bell peppers in half length wise, discard seeds and stem.
- Lay them flat, next to each other on a baking sheet. Spritz them with oil and place in the oven for about 10-15 minutes while you make the ground chicken mixture.
- In a large skillet, add the ground chicken, seasoning and chopped onion. Let the meat brown, add the tomato paste and garlic stir well. Next add the corn and green chiles. Turn the heat off and stir in the sour cream or cream cheese.
- Set the cooked ground chicken mixture to the side and pull the bell peppers out of the oven. Leave the oven on the 375º for the second round of baking.
- Generously stuff the peppers with the cooked ground chicken mixture. Be sure to push the mix into the pepper and really stuff them. Add a generous amount of cheese on the peppers. Place back in the oven and bake for 10 minutes or until the cheese is bubbling and melted.
- Let the peppers cool for a minute or two and serve immediately. Top with chopped cilantro, salsa, and any other cravings.
Notes
- Use any pepper of choice.
- Taste the ground chicken mixture once it's cooked. As always please adjust salt or seasoning if desired.
- Use any cheese of choice.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze them for up to 2 months.
Nutrition
Serving: 2halves | Calories: 448kcal | Carbohydrates: 23g | Protein: 27g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 750mg | Potassium: 1086mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4366IU | Vitamin C: 161mg | Calcium: 122mg | Iron: 2mg