If you are looking for a recipe with low-carb flavors, than this is the perfect meal for you. It’s makes plenty and you will have enough for leftovers.
Perfect meal for a healthy low-carb dinner!
Shredded Chicken Stuffed Peppers
A low-carb dinner that's healthy & satifying!
Ingredients
Chicken Stuffed Peppers
- 2-3 chicken breast or rotisserie chicken
- 1 can black beans drained and rinsed
- 1 can sweet corn
- 1 can tomato & green chiles
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 cup dried quinoa or brown rice
- 6 bell peppers red, orange, & yellow
- 2 chili packets
- 1 cup monterrey jack cheese shredded
Instructions
Preheat oven to 400°
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Gather all the ingredients: chicken, black beans, sweet corn, tomato w/green chiles, diced tomatoes, tomato sauce, quinoa or brown rice, bell peppers, chili packets.
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Begin by bringing a large pot of water to a boil. Boil chicken for 10 mins. You can also cook the chicken in the oven.
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Shred the chicken you just boiled or shred the rotisserie chicken.
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Boil water in a large skillet and cook the quinoa until cooked through. Then add all the ingredients into the skillet. Mix together and cook together for 8 minutes.
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While the mixture is cooking. Cut the bell peppers, remove the stems and seeds. And place in a baking dish.
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Add a couple spoonfuls of the mixture into each bell pepper. We had leftovers of the mixture, save it to enjoy at lunch over lettuce. Top the peppers with jack cheese.
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Bake the stuffed peppers at 400° for about 30 mins until the cheese is browned and the peppers are soft. Enjoy!!