Some days, you just crave something vibrant and hearty, like a fiesta in every bite. That’s where these Flavorful Chicken Taco Chili Stuffed Peppers come in—imagine a lively parade of flavors marching right onto your plate. The peppers become little edible boats, carrying a treasure of spicy, savory goodness.
I remember the first time I tried something like this; it was at a friend’s potluck, and it was the star of the show, no doubt. It’s kind of like combining a taco and a bowl of chili, but then, who decided to tuck it all inside a pepper? Genius.
The smell alone, as it bakes, is enough to make you dance around the kitchen. It’s not just food—it’s a celebration. And hey, if you’ve been keeping up with the latest food trends, you know stuffed anything is having a moment.
So, let’s get into it! (Wait, did I mention the cheese? Oh, the cheese.
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Steps
- Preheat your oven to 400°F (200°C). Slice the bell peppers in half lengthwise and remove the seeds and stems.
- Arrange the pepper halves, cut side up, in an oven-safe dish. Fill each half with 1/2 cup of chicken taco chili and sprinkle 1 1/2 tablespoons of shredded cheddar cheese on top.
- Pour about 1/4 cup of water or chicken broth into the bottom of the dish. Cover the dish tightly with foil.
- Bake for 40 to 45 minutes until the peppers are tender. Garnish with cilantro or scallions and serve with avocado or sour cream if desired.
Ingredients
- 2 cups slow-cooker chicken taco chili
- 2 bell peppers (any color)
- 6 tablespoons grated cheddar cheese
- Fresh cilantro or scallions, for garnish
- Avocado or low-fat sour cream, optional
- 1/4 cup water or chicken broth
Nutritional Values
Calories: 648 kcal | Protein: 60 g | Carbohydrates: 68 g | Fats: 20 g | Fiber: 20 g | Saturated Fat: 8 g | Cholesterol: 140 mg | Sodium: 2028 mg | Sugar: 8 g
FAQ
- Can I use a different type of chili instead of chicken taco chili?
- Yes, you can substitute any type of chili you prefer. Feel free to use your favorite chili recipe or whatever leftovers you have on hand.
- How can I store leftovers of the stuffed peppers?
- Leftover stuffed peppers can be kept in the refrigerator for up to 3 days. Alternatively, you can freeze them for a future meal.
- Is there a recommended cheese alternative for this recipe?
- If you’re looking for a cheese alternative, consider using a dairy-free cheese or nutritional yeast for a cheesy flavor.
- Can I make these stuffed peppers vegetarian?
- Absolutely! Replace the chicken taco chili with a vegetarian chili to make this dish suitable for vegetarians.
- What can I serve with these stuffed peppers?
- These peppers can be served with a side of sour cream or avocado for added creaminess. A fresh salad or rice could also complement the dish well.
Tips
- To ensure the peppers cook evenly, arrange them cut side up in the baking dish and add a little water or chicken broth at the bottom before covering with foil.
- Use a variety of bell pepper colors to add visual appeal and a subtle difference in flavor to the dish.
- Customize the toppings to suit your taste by adding fresh cilantro, scallions, or a dollop of avocado or reduced-fat sour cream after baking.
- If you’re looking to save time, prepare the filling in advance and store it in the fridge or freezer until you’re ready to stuff the peppers.
Equipment
- Oven-proof dish or baking dish
- Aluminum foil
- Crock pot (if you are making the chicken taco chili from scratch, although it’s not needed if you already have the chili prepared)
