Southwestern Shredded Chicken Stuffed Peppers

Ingredients

• 1 teaspoon FOR THE ENCHILADA SAUCE:
• 2 cloves Olive Oil
• ½ cups Garlic, Minced
• 1-½ cup Chicken Broth
• 2 Tablespoons Tomato Sauce
• ½ teaspoons Chipotle Chiles In Adobo Sauce Chopped
• 1 teaspoon Chili Powder
• 4 whole Ground Cumin
• 2 cups Salt And Pepper, to taste
• ½ cups FOR THE PEPPERS:
• ½ cups Large Bell Peppers, Any Color
• 1 cup Shredded, Cooked Chicken
• 2 Tablespoons Corn Kernels, Frozen Or Fresh **
• ¼ cups Canned Or Cooked Black Beans, Drained And Rinsed
• 2 cloves Cooked Quinoa Or Rice
• 1 whole Taco Seasoning
• ½ cups Diced Onion
• ½ cups Garlic, Minced
• ¼ cups Plum Tomato, Diced
• ½ cups Enchilada Sauce, Plus More For Topping And Baking

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 17 of 21 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 17 portions

Ingredient	Portion assumed	kcal
Quinoa	1 cup cooked (185g)	222
Rice	1 cup cooked (158g) white	206
Chicken	100g cooked	165
Olive Oil	1 tbsp (14g)	119
Black Bean	1/2 cup canned (120g) drained	114
Corn	1/2 cup kernels (82g)	77
Onion	1 medium (110g)	44
Bell Pepper	1 medium (119g)	31
Plum	1 medium (66g)	30
Tomato	1 medium (123g)	22
Chili	1 tsp (2.7g)	8
Cumin	1 tsp ground (2.1g)	8
Clove	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Salt	1 tsp (6g)	0
Enchilada	not in our table	0
Sauce	not in our table	0
Taco	not in our table	0
Topping	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.