Mexican Chicken Stuffed Peppers

Mexican Chicken Stuffed Peppers
Mexican Chicken Stuffed Peppers

Enjoy these high-protein, low-carb stuffed peppers in 40 minutes or less — no baking required. Clean Eating combines a bounty of herbs and spices — including cilantro, oregano and saffron — for a fragrant dish the entire family will love. To cut down on prep time (and wash fewer dishes), opt for ground cumin over cumin seeds.

 

Mexican Chicken Stuffed Peppers

Ingredients

For the Seasoning

  • 1 1/2 teaspoons cumin seeds
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons granulated garlic
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground saffron
  • 1/2–1 teaspoon ground cayenne pepper, optional

For the Peppers

  • 2 tablespoons olive oil
  • 1/2 cup chopped yellow onion
  • 4 cloves garlic, minced
  • 1 jalapeño or serrano 
chili pepper, seeded 
and chopped
  • 2 pounds lean (90/10) ground chicken 
or turkey
  • 1 (14.5-ounce) can no-salt-added, 
fire-roasted diced tomatoes, with juices
  • 1/2 cup chopped fresh cilantro, divided
  • 4 medium bell peppers
  • Lime wedges

Directions

Prepare seasoning. In a small dry skillet on medium-low, toast cumin seeds for 1–2 minutes, until fragrant, shaking skillet occasionally. Remove from heat; cool 2 minutes. Transfer seeds to a spice grinder; grind to a powder. Transfer cumin to a small bowl, and stir in remaining seasoning ingredients.

Heat oil in a large skillet. Add onion, garlic and chili pepper; cook 2 minutes while stirring. Add chicken; cook until no longer pink. Sprinkle with seasoning mixture; stir well. Stir in tomatoes, and bring to a boil. Reduce heat, then simmer, uncovered, 5–7 minutes or until most of the liquid has evaporated. Stir in 1/4 cup cilantro.

Meanwhile, cut 
bell peppers in half vertically (from stems to bottoms). Remove and discard stems, seeds and membranes. In a large pot, blanch peppers in boiling water, 2–3 minutes or just until tender; drain. Fill peppers with chicken mixture.

For each serving, arrange 2 pepper halves on a plate. Sprinkle with remaining 1/4 cup cilantro, and serve with lime wedges.

Nutrition Information

Serves: 4 Serving Size: 2 stuffed pepper halves

Per serving: Calories: 451; Total Fat: 25g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 60mg; Sodium: 254mg; Carbohydrate: 15g; Dietary Fiber: 4g; Sugar: 8g; Protein: 43g

Nutrition Bonus: Potassium: 310mg; Iron: 12%; Vitamin A: 25%; Vitamin C: 217%; Calcium: 8%

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