Thursday, April 16, 2015

Mexican Stuffed Peppers (E)


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If you've read my blog for any length of time you know that I have a small (ok MEGA) love for Mexican food. Seriously, I think I have a problem. Just because we're eating healthy and following the Trim Healthy Mama way of eating, doesn't mean we need to give up our Mexican delicacies.

This recipe was inspire by another Mexican recipe I created (there's a shocker), Zesty Salsa Chicken and Black Bean Casserole. My family absolutely gobbles this recipe up but I get bored easily and wanted to recreate it another way. Enter Mexican Stuffed Peppers. The recipes are similar but the stuffed peppers have some fun extras added in.

This is a larger recipe, it makes 10-12 stuffed peppers, so if you have a smaller family feel free to cut it in half. It was perfect for my of 6. We had 3 leftover which we will eat tomorrow for lunch! Mmmm....I can't wait.

Printable Recipe
Mexican Stuffed Peppers (E) Makes 10-12 Stuffed Peppers

  • 2/3 c. brown rice
  • 1 1/2 c. vegetable or chicken stock
  • 1 T. olive oil
  • 1 med. onion, diced
  • 1 med. green pepper, diced
  • 1 med. carrot, peeled and diced
  • 4 oz. diced green chilies
  • 2 cooked boneless, skinless chicken breasts, diced
  • 3/4 t. cumin
  • 1/2 t. salt
  • 3 dashes of cayenne pepper (if you don't like spice omit this all together, or use 1 dash)
  • 3/4 c. jarred or homemade fresh salsa (I use this recipe for the salsa and substitute 1/4 t. THM Sweet Blend for the sugar. Whatever salsa you use, just make sure it has NO added sugar.)
  • 15 oz. black beans, drained and rinsed
  • 8 oz. enchilada sauce
  • 10-12 large bell peppers, colors of your choosing
  • mozzarella cheese
  • optional toppings - fresh or jarred jalapenos, cilantro, 0% Plain Greek Yogurt, salsa

    1. Mix rice and stock in a pot, cover and bring to a boil. Turn down to a low simmer and cook until tender, about 40 minutes.
    2. Pre-heat oven to 375 degrees and lightly grease a 11x17 pan.
    3. Heat olive oil in a skillet over medium heat. Add onion, green peppers, carrots and green chilies to the pan and sauté until the onion is tender. Add in the chicken, salsa, enchilada sauce and spices. Stir to combine. Turn off the heat and add the cooked rice and beans to the mixture. Stir and make sure it is completely combined. Adjust seasoning if needed.
    4. Rinse and dry the green peppers. Cut off the top stem portion of the pepper so it is now open like a cup. Clean out any seeds or white membrane to allow for maximum stuffing.
    5. Scoop chicken and bean mixture into the peppers and line them in the pan close to each other, but not touching.
    6. Cover with tin foil and bake for 35 minutes.
    7. Remove the foil. Sprinkle the top of each pepper with a pinch of mozzarella cheese. Bake for an additional 15 minutes, until the cheese is melted.
    8. Remove from the oven and let the peppers sit for 5 minutes before serving. 
    ***To save time on the night of preparing the meal, make the filling ahead of time. I made it while I was making lunch and the just reheated it at dinner. You could make the filling a day or two ahead of time as well.

    18 comments:

    1. Hello Darcy, thank you for the recipe.
      Just a quick note: Authentic Mexican salsas do not have added sugar, nor are sweet.
      Keep up the good work.

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      1. Can't wait to try this recipe, My Husband Love's Mexican and we are both trying to eat so much Healthier. Let you know the status. Thanks

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    2. Should this be eaten by itself or do I need to add a side?

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      1. I ate one and a half and was full. You could eat one and maybe have a steamed veggie on the side or a small salad dressed with red wine vinegar.

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    3. Replies
      1. Glad you liked them, Charlotte! :)

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    4. My hubby found the same salsa recipe a couple of months ago and we make it all the time now - so good! Can't wait to try your peppers. I'm new to your blog - very helpful - thank you!! :-)

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      1. Isn't that salsa just the best? I could literally eat with a spoon. ;) So glad you found my blog.

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    5. Lovely and well cooked Mexican stuffed peppers and your describing way i love most. Thanks for the wonderful sharing.

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    6. Yes but it needs to be extremely lean and then rinsed under hot water before adding it back into the recipe.

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    7. Darcie, I love your recipes and thank you so much for sharing your meal plans with us all! I do have a question, can I use 93% lean ground turkey and still stay in E territory?

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    8. Replies
      1. You coukd freeze the mixture, but I think the peppers would get mushy in the reheating process.

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