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Chicken Taco Chili Stuffed Peppers – bell peppers stuffed with my ever-so-popular Crock Pot Chicken Taco Chili and topped with cheese – easy and SO good!
Leftover Chicken Taco Chili Stuffed Peppers
Although I love these Turkey Stuffed Peppers, you can stuff peppers with just about anything! This recipe is a great use of leftovers, or nextovers taking one dish and turning it into two!
Leftovers are great for lunch the next day, or you can freeze them for another night.
Leftover Chicken Taco Chili Stuffed Peppers
Bell peppers stuffed with leftover chicken taco chili, topped with cheese – easy and SO good! I love a recipe that can turn into several dishes to use throughout the month.
Yield: 4 servings
Serving Size: 1 stuffed half
Ingredients
- 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
Instructions
- Preheat oven to 400°F.
- Cut peppers in half lengthwise, removing seeds and stem.
- Place peppers, cut side up in an oven-proof dish.
- Fill each pepper with 1/2 cup chili mixture, top each with 1 1/2 tbsp of cheese.
- Pour about 1/4 cup water or chicken broth on the bottom of the dish. Cover tight with foil.
- Bake 40-45 minutes, or until the peppers become soft.
- Top with cilantro or scallions and serve with sour cream or avocado if desired (optional).
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 stuffed half, Calories: 162 kcal, Carbohydrates: 17 g, Protein: 15 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 35 mg, Sodium: 507 mg, Fiber: 5 g, Sugar: 2 g
