Chicken Taco Chili Stuffed Peppers
Bell peppers stuffed with hearty chicken taco chili and topped with melted cheese make a high-protein, gluten-free dinner that’s easy and satisfying. Great for meal prep or using up leftovers!
Foto: Skinnytaste
Ingredients
4 servings
- 2 cups crock pot chicken taco chili
- 2 bell peppers (any color)
- 6 tablespoons shredded cheddar
- cilantro or scallions (for garnish)
- avocado or reduced-fat sour cream (optional)
Steps
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Preheat oven to 400°F.
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Cut peppers in half lengthwise, removing seeds and stem.
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Place peppers, cut side up in an oven-proof dish.
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Fill each pepper with 1/2 cup chili mixture, top each with 1 1/2 tbsp of cheese.
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Pour about 1/4 cup water or chicken broth on the bottom of the dish. Cover tight with foil.
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Bake 40-45 minutes, or until the peppers become soft.
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Top with cilantro or scallions and serve with sour cream or avocado if desired (optional).
Nutrition Facts (per serving)
Macronutrients
Calories1628% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
$6.62
Per Serving
$1.65/serving
🏠 Save ~$13.24 compared to buying!
📋 Price Breakdown (20% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| crock pot chicken taco chili | 2 cups | - | - |
| bell peppers | 2 | - | - |
| shredded cheddar | 6 tablespoons | $1.88/170g | $6.62 |
| cilantro or scallions | - | - | - |
| avocado or reduced-fat sour cream | - | - | - |
*Estimated market prices, may vary by region
Source: Skinnytaste
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