Mexican Stuffed Bell Peppers

Mexican Stuffed Bell Peppers: an easy, tasty and healthy dinner! Naturally gluten free

As I’m typing this post, Sydney’s weather is out of control really. Since yesterday, a massive storm has taken over the city and its surrounding region: it’s been raining heavily for two days non-stop. But what’s really impressive is the wind. The gusts are so strong I swear I could fly if I tried. Well, ok maybe not, but I’m home right now and I sure feel like my apartment is like a boat battling against violent waves. I wish I could hide away in there all day! Unfortunately, I do have to get out of my hole eventually and I will most likely break yet another umbrella. If you’ve been thinking about starting an umbrella business (hey, why not?!), now would be the perfect time to launch!

Mexican Stuffed Bell Peppers: an easy, tasty and healthy dinner! Naturally gluten free

Anyway, I was super happy to turn the oven on this morning and make these Mexican stuffed bell peppers. A little additional heat was most welcome and…look at these pictures! Red, blue, green…so warm! If I closed my eyes, I could almost pretend I’m in Mexico right now. Except, I can hear the crazy wind blowing and I don’t think this recipe is traditional at all, but…you know what I mean! Beans + salsa + chili + coriander = Mexican, right? Plus it’s easy to make and of course, super tasty. <= I don’t mean that is a pretentious way, it’s just that I only post recipes that I really really like, alrighty? Now, go make some yummy stuffed peppers for yourself, and maybe your family if you want to share.

If you’re in New South Wales, stay safe!

Mexican Stuffed Bell Peppers: an easy, tasty and healthy dinner! Naturally gluten free

Mexican Stuffed Bell Peppers


Course Main Course
Cuisine Mexican, Tex-Mex
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people
Calories 355 kcal

Ingredients

  • 1 tsp coconut oil use refined coconut oil to avoid the coconut taste or olive oil
  • 2 garlic cloves minced
  • 1 lb / 500 g ground chicken you can also use ground beef and ground turkey
  • salt to taste
  • 15 oz / 425 g can black beans drained and rinsed
  • 1 tsp chili powder see notes
  • 1 tsp coriander powder
  • 1 tsp sweet paprika
  • 16 oz - 450 g - 3 3/4 cups medium chunky salsa use one without added sugar - see notes
  • 1/2 cup chicken stock
  • 4 medium bell peppers - or 3 large I used a mix of green and red

Instructions

  1. Preheat oven to 200C / 400F.
  2. Heat oil in a large skillet over medium heat. Add garlic and chicken. Season with salt to taste. Cook until chicken is not longer pink, breaking it into small pieces.
  3. Add spices, then black beans and salsa. Stir to combine, reduce heat and simmer for about 10 minutes.
  4. While stuffing is simmering, prepare bell peppers. Pour chicken stock in the bottom of a large baking dish. Cut bell peppers in half lenghtwise and remove the seeds. Place in baking dish and spoon stuffing into each bell pepper half. Cover tightly with aluminium foil and bake for 35 minutes or until bell peppers are soft.
  5. Remove from the oven and serve with a salad on the side. Optional toppings: mashed avocado, shredded cheese, chopped cilantro or sour cream.

Recipe Notes

** If you don't like spicy food or want to make these for your children, consider using a mild salsa. Use less chili powder (about 1/2 tsp) or skip it altogether.

Nutrition Facts
Mexican Stuffed Bell Peppers
Amount Per Serving (2 halves)
Calories 355 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 98mg 33%
Sodium 1335mg 56%
Potassium 1549mg 44%
Total Carbohydrates 34g 11%
Dietary Fiber 12g 48%
Sugars 10g
Protein 30g 60%
Vitamin A 94.3%
Vitamin C 191.9%
Calcium 8.9%
Iron 23.7%
* Percent Daily Values are based on a 2000 calorie diet.

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posted in
Beef Chicken Clean Eating Dairy Free Gluten free Main Dishes Meat Recipes Turkey Under 300 cal
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