To satisfy our cravings, we try to reinvent Mexican night. With this recipe, I brainstormed a twist on standard stuffed peppers to add that Mexican flare. This spicy version of a classic comfort food turned out to be full of flavor and very figure friendly.
INGREDIENTS:
- 1 small red onion, chopped
- 2 medium fresh jalapenos, seeded & chopped
- 1tbsp Extra Virgin Olive Oil
- 1lb lean ground chicken
- 1 packet of taco seasoning (I use the low-sodium version, Ortega brand)
- 10oz can of diced tomatoes with green chiles
- 2tbsp water
- 1tbsp lime juice
- 1/2c shredded reduced fat Mexican blend cheese (I use Sargento brand)
- 4 Poblano or Cubanelle peppers, seeded and sliced lengthwise
- 8tbsp of your favorite salsa
- 1 avocado
HOW-TO:
Preheat the oven to 350*.
Heat the oil in a medium-large skillet. Add the onion & jalapeno and saute for until they start to turn tender, about 5-7 minutes. Add the chicken and cook until it is cooked through. Add the taco seasoning, diced tomatoes with chiles, water, and lime juice and combine until evenly distributed with the chicken and veggies.
Arrange the 8 half peppers in a baking dish so they all fit. Evenly scoop the chicken mixture into the peppers and sprinkle the cheese over top. Bake for 30 minutes.
To serve, top each half pepper with 1tbsp of your favorite salsa (I used a smoky chipotle) and 1/8 of the chopped avocado.
TIPS:
- Add a dollop of fat free sour cream for a cool topping or add a few dashes of your favorite hot sauce to spice things up.
- I preferred the Cubanelle peppers over the Poblanos but try both to determine your favorite.
Nutritional Info Per Serving (recipe yields 4 servings - 2 half peppers per serving):
- Calories: 340
- Fat: 22g (note: most of the fat from this came from the avocados, which is considered good fat)
- Sodium: 900mg
- Protein: 28g
- Carbs: 18g
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