Mexican Style Stuffed Peppers are a fun and healthy way to have Mexican for dinner. Loaded with chicken vegetables, beans, corn and Mexican spice, “arriba” will be all that is left to say!
Mexican Style Stuffed Peppers make dining in for Mexican food at your own Casa a healthy alternative to dining out. Don’t get me wrong, Mexican food with all the cheese, chips and sizzling skillets is enticing, but making these Mexican Style Stuffed Peppers will be a fit-fabulous alternative. You can use any type of meat you like, I love using lean chicken sausage because not only does it provide a good source of protein, it adds such an amazing flavor. Then top it off with all the onion, chopped peppers, black beans, sweetness from the corn and warm melted cheese (optional) it makes for one delicious and nutritious Mexican Style Stuffed Pepper.
You can serve these stuffed peppers as the main course to your meal, or cut them in half and serve them as a side dish with another entree of choice. You can even use them as a fun appetizer to scoop with tortilla chips. Mexican Style Stuffed Peppers are exploding with flavor, protein, healthy carbs and spices that they will make you re-think going anywhere but to your own hacienda for dinner. xoxo
- 4-large red, green, yellow, or orange bell peppers
- 1-1/2-teaspoons olive oil, divided
- 1/2-lean ground chicken sausage
- 1-cup finely chopped red onion
- 1-teaspoon ground cumin
- 1-teaspoon ground coriander
- 1/2-teaspoon sea salt
- 1-teaspoon chili powder
- 3-cloves garlic, minced
- 1-15oz can black beans, rinsed and drained
- 1-cup fresh or frozen corn kernels, thawed
- 2-tablespoons tomato paste
- 2-tablespoons fresh lime juice
- chopped cilantro for garnish
- low fat mozzarella cheese for topping (optional)
- Preheat oven to 400 degrees F.
- With a paring knife carefully trim the bottoms of peppers so they stand upright (try not to cut through flesh). Slice off tops and remove and discard stems. Finely chop tops and set aside.
- Carefully remove membranes and seeds from inside peppers. Wrap each pepper in foil and place upright on 8 inch square baking dish. Bake until slightly softened, about 20 minutes.
- Remove from foil and set aside to cool.
- Reduce oven heat to 350 degrees F.
- Spray a medium nonstick skillet with cooking spray and turn to medium heat. Add chicken sausage and saute until cooked through. Remove sausage from skillet and set aside.
- In same skillet add reserved chopped pepper tops, onion, cumin, coriander, sea salt and chile powder. Saute until softened.
- Add garlic and saute for about 1 minute, stir in beans, corn, tomato paste, lime juice, and chicken sausage. Reduce heat to medium-low and cook for about 5 more minutes.
- Spray 8 inch square dish lightly with cooking spray. Stand peppers cavity side up in dish. Spoon chicken sausage mixture into peppers, packing tightly.
- Cover with foil and bake until peppers are tender and filling is heated through, about 35 minutes.
- Garnish with cilantro and cheese (optional). enjoy!
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