Ingredients
4 large bell peppers (assorted colors if desired)
1.5 cups shredded rotisserie chicken (no pork/lard)
1 cup black beans (cooked or canned, drained)
1 cup corn kernels (fresh, frozen, or canned drained)
1 cup shredded cheese (cheddar, mozzarella, or a mix)
1/4 cup taco seasoning (alcohol-free)
2 tbsp olive oil or avocado oil
1 tbsp lime juice (optional, for brightness)
Optional toppings: diced tomatoes, avocado slices, fresh cilantro, dairy-free Greek yogurt or sour cream
Instructions
Preheat oven to 375°F (190°C)
Halve bell peppers lengthwise and remove seeds/cores
Place peppers cut-side up in a baking dish
In a bowl, mix shredded chicken, black beans, corn, cheese, and taco seasoning
Add lime juice and stir to combine
Heat oil in a skillet over medium heat, sauté the filling for 5-7 minutes to warm through
Stuff each pepper half with the chicken-bean mixture
Bake 35 minutes, until peppers are tender and filling is hot
Notes
Swap olive oil for a non-Al pastor chili
Add diced onion or jalapeño to the filling
Cheese can be omitted or replaced with vegan cheese
Use leftover filling for tacos or salads
Peppers can be roasted or grilled for extra flavor
- Prep Time: 15
- Cook Time: 35
- Category: Quick Chicken
- Method: Oven Roasting
- Cuisine: Mexican-Inspired
- Diet: Non-Alcoholic, Pork-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 420
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 30mg