https://www.copymethat.com/r/3JCTaEoxZ/stuffed-bell-pepper/
139442656
ONf591r
3JCTaEoxZ
2024-09-08 03:50:39
Stuffed Bell Pepper
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5 Weight Watchers Points
Ingredients
- Harvestland Fresh ground chicken (92% lean 8% fat)
- 16 oz, Browned
- H-E-B Riced Veggie Original cauliflower rice 12 oz
- Birds Eye Steamfresh Veggie Made Roasted garlic riced cauliflower
- 10 oz
- Kroger Black beans 15.5oz can
- La Costena Chipotle Peppers in Adobo Sauce, 2 peppers, Finely chopped
- Swanson Natural Goodness Chicken broth ¼ Cup
- Old El Paso Seasoning Mix, Taco, Original, Value Size 4 tsp
- Ground cumin ¼ tsp
- Spice World Minced Garlic 2 tsp
- Cilantro 2 Tbsp, Roughly chopped for garnish
- Kraft Shredded fat free mozzarella 4 Tbsp
- Great Value Petite Diced Tomatoes, Canned 3½ oz (¼ can)
Steps
- Put a large pot on high heat with enough water to cover bell peppers, add salt and heat to boiling.
- While water is heating cut tops off of bell pepper and remove seeds.
- When water starts to boil add bell peppers and let boil for about 2 minutes or so. Remove and set on plate to drain.
- Microwave both packages of cauliflower rice for 5 minutes.
- Heat up skillet. When rice is finished in microwave, put in hot pan to cook all of the liquid out of it. Once it is completely dry, add garlic, tomatoes and cumin and heat until tomatoes are warmed through.
- Put rice in a separate dish and deglaze pan with the chicken broth.
- Add the chicken, taco seasoning and chipotle peppers breaking the chicken up and cook until. browned.
- Add the beans and cook until heated through. Add the rice back with the meat and mix together.
- Stuff each pepper with the mixture. Spoon in and lightly push down to pack it in. Once all peppers are filled, add a tablespoon of the cheese on top. Place in a 400 degree oven until cheese is melted.
- Top with chopped cilantro and serve