Cheesy Southwest Chicken Stuffed Red Peppers
Updated May 3, 2017
Whenever a dish looks so impressive, tastes so good and is so easy to make, we call it a win. These Southwest-flavored peppers, stuffed with cheesy chicken and rice, and topped with crunchy tortilla chips, will make you feel like a dinnertime champ.
Cheesy Southwest Chicken Stuffed Red Peppers
- Prep Time 35 min
- Total 1 hr 25 min
- Servings 5
- Ingredients 15
Ingredients
- 1 cup thick & chunky medium salsa
- 5 large red bell peppers
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 medium poblano chile, seeded and chopped
- 1 serrano chile, seeded and chopped
- 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
- 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
- 3/4 cup Progresso™ chicken broth (from 32-oz carton)
- 1/4 teaspoon salt
- 3/4 cup uncooked instant white rice
- 1 1/4 cups shredded cooked chicken
- 1 1/4 cups shredded Cheddar cheese (5 oz)
- 1/2 cup crushed tortilla chips
- Sour cream, if desired
Make With
Old El Paso
Instructions
-
Step1Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray; spread salsa in baking dish.
-
Step2Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight.
-
Step3In 12-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile and serrano chile. Cook 6 to 8 minutes, stirring occasionally, until vegetables are softened. Stir in taco seasoning mix, tomatoes, broth and salt. Heat to simmering. Stir in rice; remove from heat. Let stand 2 minutes to allow rice to absorb most of the moisture. Add chicken and cheese.
-
Step4Stuff peppers with chicken and rice mixture. Stand peppers upright in baking dish.
-
Step5Cover tightly with foil. Bake 20 minutes. Uncover; sprinkle tops of peppers generously with crushed tortilla chips. Bake uncovered 15 to 20 minutes longer or until peppers are tender and tops are lightly browned. Let stand 10 minutes before serving. Serve with sour cream.
Nutrition
420
Calories
20g
Total Fat
21g
Protein
40g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 420
- Calories from Fat
- 180
- Total Fat
- 20g
- 31%
- Saturated Fat
- 7g
- 36%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 20%
- Sodium
- 1260mg
- 53%
- Potassium
- 530mg
- 15%
- Total Carbohydrate
- 40g
- 13%
- Dietary Fiber
- 5g
- 21%
- Sugars
- 12g
- Protein
- 21g
% Daily Value*:
- Vitamin A
- 130%
- 130%
- Vitamin C
- 200%
- 200%
- Calcium
- 25%
- 25%
- Iron
- 20%
- 20%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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