Monday, January 12, 2015

Creamy Mexican Chicken Stuffed Bell Pepper


The best part about being on a diet is having to try new things: like putting this creamy chicken mixture in a bell pepper instead of a tortilla! It was so good!

Preheat oven to 350

For the chicken:
Cook and shred 2-3 chicken breasts. Combine with 4 oz light cream cheese on the stove. Season with paprika, seasoned salt, and cumin to taste. Melt cheese into chicken over medium heat.  At this point, you can add diced tomatoes, corn, black beans... Pretty much whatever you want. 

To prepare the bell pepper:
Cut in half (either lengthwise or across the middle). Scoop out all the seeds and the middle, hard parts. 

Spoon chicken mixture into the bell pepper. I put aluminum foil over a muffin tin and placed the bell pepper halves in the indentations. Top with shredded cheese and bake for 25 minutes. Serve with salsa and sour cream if desired. 

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