We love these stuffed high protein bell peppers because it is another way to use the ever-so-popular Crock Pot Chicken Taco Chili recipe and topped with cheese – it is so easy and SO good! Enjoy in confidence for your healthy bariatric lifestyle!
2 cups crock pot chicken taco chili (from Crock Pot Chicken Taco Chili recipe)
2 bell peppers, any color
6 tablespoons shredded cheddar
Cilantro or scallions, for garnish
Avocado or reduced-fat sour cream (optional)
*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).
Servings: 4, Serving Size: 1 stuffed half
Protein: 15 grams
Carb: 17 grams
Fat: 5 grams