Easy Peazy Stuffed Peppers

Easy Peazy Stuffed Peppers

Excuse the poor quality photo, I was so hungry I started to gobble them up before I could take a good photo! I’ll get a better one next time I make them.

This is a delicious, healthy and clean eating approved dinner for two. These are also amazing left over for lunch the next day, so feel free to make a double batch!

You can even FREEZE them for dinners or lunches in the future! Just store in a freezer proof container (bags are fine) and reheat either in the oven or microwave when ready to eat!

This counts as 1 green, 1 yellow, 1 red and 1 blue per person.

Print Recipe
Super Healthy Stuffed Peppers!
A delicious, healthy and clean eating approved dinner. These are also amazing left over for lunch the next day, so feel free to make a double batch! You can even FREEZE them for dinners or lunches in the future! Just store in a freezer proof container (bags are fine) and reheat either in the oven or microwave when ready to eat! This counts as 1 green, 1 yellow, 1 red and 1 blue per person.
Course Main Dish
Cuisine Tex-Mex
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 2 whole green peppers halved and pitted
  • 2 red containers shredded chicken pre-cooked ahead of time
  • 1 yellow container brown rice pre-cooked ahead of time
  • 1 yellow container black beans drained and rinced
  • to taste cumin, chili powder, onion powder, garlic powder, ground red pepper this is my own tex-mex seasoning I use on a lot of my dishes
  • 2 tbsl water
  • 1 blue container shredded cheese your choice, I like a mexican or fiesta blend
Course Main Dish
Cuisine Tex-Mex
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 2 whole green peppers halved and pitted
  • 2 red containers shredded chicken pre-cooked ahead of time
  • 1 yellow container brown rice pre-cooked ahead of time
  • 1 yellow container black beans drained and rinced
  • to taste cumin, chili powder, onion powder, garlic powder, ground red pepper this is my own tex-mex seasoning I use on a lot of my dishes
  • 2 tbsl water
  • 1 blue container shredded cheese your choice, I like a mexican or fiesta blend
Instructions
  1. Pre-heat oven to 375
  2. Cut the peppers in half, from top to bottom. (I find that if you just cut the tops off they are harder to eat, but it's up to you!) Remove the seeds and excess insides. Lay peppers on a baking pan, line with foil (less cleanup!).
  3. Add the chicken, beans, and rice to a frying pan with the water and seasoning mix. Mix well and heat up just for a few minutes, stirring often to get all of the ingredients marinate together.
  4. Spoon the mixture into the halved green peppers, adding just a little bit at a time and layering with the shredded cheese. The cheese will hold the mixture together for when you eat it. Be sure to save some cheese to top it off.
  5. Put in oven for 20 minutes, watching them closing as to not burn the peppers. Check every 5 minutes.
  6. Enjoy!

Ashley
Ashley is a lifestyle coach focused on breaking bad habits and creating new ones through health and fitness. She lives in sunny Arizona with her husband and two fluffy dogs. Learn More About Ashley

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