This recipe is courtesy of Moscato Mom. Be sure to check out her blog for lots of great information.
I LOVE stuffed peppers. My grandmother always made them and despite using her recipe, they never seem to quite come out the same. I have been looking for a recipe and stumbled across this one….
8 large bell peppers
2 rotisserie chickens
1 can red enchilada sauce – mild
1 can black beans
1 can niblet corn
3 cups shredded cheddar cheese, divided
sour cream and/or guacamole (optional)
Preheat your oven to 350*.
Remove and shred meat from chickens into a skillet on medium heat.
Add in sauce, corn, and black beans.
Simmer about 5 minutes.
Add in 2 cups of shredded cheese and stir until well combined.
Cut tops off bell peppers and remove seeds and ribs.
Gently spoon chicken mixture into peppers and top with remaining cheese.
Bake uncovered about 15-20 minutes or until peppers have softened and cheese is bubbly.
Remove and let sit about 5 minutes.
Top with sour cream and or guacamole.
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If you try the recipe, let us know what you think? If you have a recipe you want to share, please let me know.
Entire recipe (4 stuffed peppers): 104 calories, 1.5g fat, 241mg sodium, 15.5g carbs, 5.5g fiber, 5.5g sugars, 11g protein — PointsPlus® value 3*
Fill your peppers with vegetarian taco meat for adorable snacks loaded with protein, fiber, and flavor! They’ll make your mouth proud to be attached to a person who feeds it so well…
Prep: 10 minutes Cook: 15 minutes
4 sweet mini bell peppers (each about 2 1/2 inches long)
1/4 cup finely chopped onion
1/2 cup frozen ground-beef-style soy crumbles (like the kinds by Boca and MorningStar Farms)
1/4 tsp. taco seasoning mix
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
Slice off and discard the stem end of each pepper. Remove and discard seeds. Place peppers on the baking sheet.
Bake for 4 minutes. Flip peppers. Bake until soft, about 4 more minutes.
Meanwhile, bring a skillet sprayed with nonstick spray to medium heat. Cook and stir onion until slightly softened, about 2 minutes. Add soy crumbles, and sprinkle with taco seasoning. Cook and stir until onion is soft and crumbles are hot, about 2 more minutes.
If needed, blot away excess moisture from peppers. Fill with soy crumble mixture. Eat up!
Asian Peanut Slaw
1/4th of recipe (about 1 heaping cup): 89 calories, 4.5g fat, 198mg sodium, 9g carbs, 2.5g fiber, 5.5g sugars, 3g protein — PointsPlus® value 2*
It’s too darn easy to make this yummy scoopable snack — only four ingredients, people!
Prep: 5 minutes
4 cups bagged cole slaw mix
1 cup chopped sugar snap peas
1/3 cup low-fat Thai peanut salad dressing or sauce (like the kind by Litehouse)
2 tbsp. chopped peanuts
In a medium-large bowl, combine all ingredients. Toss to coat, and enjoy!
MAKES 4 SERVINGS
Thank you Hungry Girl for two more awesome recipes. They might even fit into my no gluten, no dairy and no sugar regime. If you make them, let me know what you think.