Mexican Stuffed Peppers

5 from 1 vote

Looking for a show-stopping dinner recipe that's packed with lean protein and vegetables? Make these delicious Mexican Stuffed Peppers! They're perfect for an easy weeknight meal or to wow your dinner guests. Whip up these Mexican stuffed peppers today!

Prep 15

Cook 30

Fat 6

Carbs 32

Protein 23

Yield servings

Ingredients

1 lb. ground ground chicken
1 teaspoon olive oil
1/4 cup tomato paste
1 teaspoon cumin
1 teaspoon chili powder
1/8 teaspoon sea salt
1 tablespoon maple syrup
1.5 cups sweet corn
1/2 cup red onion
1 tablespoon minced garlic
2 tablespoons fresh cilantro
juice of 1/2 lime
~1 cup cooked quinoa 1/3 cup uncooked
6 peppers any color (rubbed with olive oil and sea salt)
1/3 cup colby jack cheese

Cilantro Yogurt Sauce

1/2 cup nonfat Greek yogurt
2 tablespoons fresh cilantro
1/4 teaspoon garlic powder
pinch of sea salt
1/2 lime juice

Instructions

First, preheat your oven to 375ºF. Then spray a baking sheet with coconut oil cooking spray and set aside.
Next, place 1 teaspoon of olive oil in a skillet and turn to medium/high heat. Add in ground chicken and sauté until cooked all the way through.
Add in tomato paste, cumin, chili powder, sea salt, maple syrup, sweet corn, red onion, minced garlic, cilantro, and lime juice and sauté for an additional 3-5 minutes or until onions have become translucent.
Take meat mixture off the heat and transfer to a large bowl. Add in cooked quinoa and mix until combined. Set aside.
Prep peppers by slicing their tops off and removing the insides. Rub with olive oil and season generously with sea salt.
Line peppers on baking sheet and use a spoon to fill their insides with meat/quinoa mixture. You should be able to stuff 5-6 peppers depending on their size.
Bake stuffed peppers at 375ºF for 20 minutes. Remove from oven and sprinkle on cheese. Place back in the oven and let cook for 10 more minutes.
Top with Cilantro Yogurt Sauce, diced red onion, and fresh cilantro.

Nutrition Facts