Taco Stuffed Peppers with Palmini Rice

Spice up your weeknight with my Taco Stuffed Peppers! ๐ฎ๐ถ๏ธ
Transform ordinary bell peppers into flavor-packed vessels filled with savory Palmini Hearts of Palm Rice, lean ground turkey, and all the taco fixings. Who says healthy can’t be delicious? Get ready to satisfy your cravings!
One serving is only 248 calories and 1 WW
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Here is what you need:
- Oven
- Cast iron pan or sautรฉ pan
- Casserole dish or oven safe dish
- Large bell peppers
- 98% fat free ground chicken or turkey
- Trader Joe’s frozen roasted corn or canned corn
- Black beans
- Rotel tomatoes (in the can)
- Dak’s Spices Taco Knight seasoning or taco seasoning of your choice
- Code CHEFALLIE at Dak’s Spices
- Garlic powder
- Onion powder
- Dak’s Spices Original Red seasoning of Paprika
- Dak’s Spices Green Zest or Oregano
- code CHEFALLIE at Dak’s Spices
- Salt
- Low sodium vegetable broth
- Palmini hearts of palm rice
- code CHEFALLIE at Palmini
- Lime zest and lime juice
- Fresh cilantro
- Kraft fat free cheddar cheese
- Bolthouse Fire Chili Ranch yogurt dressing
- Or dressing of choice
- Nonfat Greek yogurt

Taco Stuffed Peppers with Palmini Rice
Bringing the fiesta to your table with these mouthwatering Taco Stuffed Peppers! ๐๐ฎ Dive into a flavor explosion with zesty Palmini Hearts of Palm Rice, lean protein, and colorful veggies. It's a fiesta for your taste buds!
Servings: 6
Equipment
- Oven
- Casserole dish or oven safe dish
- Cast Iron pan or saute pan
Ingredients
- 3-4 Large bell peppers
PEPPER FILLING
- 1 Pound 98% fat free ground chicken breast or ground turkey
- 1 Cup Trader Joe's frozen roasted corn or canned corn
- 1 Cup Black beans drained & rinsed
- 1 Can Rotel tomatoes Drained
- 2 tsp Dak's Spices Taco Knight seasoning or taco seasoning of choice
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 2 tsp Dak's Spices Original Red seasoning or Paprika
- 1 TBSP Dak's Spices Green Zest seasoning or Oregano
- Salt to taste
- 1/2 Cup Low sodium vegetable broth or chicken broth
- 1 Bag Palmini hearts of palm rice
- 1/2 TBSP Lime zest
- 2 TBSP Fresh lime juice
GARNISH
- 1/2 Cup Fresh cilantro Chopped
- 1 1/2 Cups Kraft fat free cheddar cheese or cheese of choice
DRESSING
- 2 TBSP Bolthouse Fire Chili Ranch yogurt dressing or Bolthouse Ranch dressing
- 2 TBSP Nonfat Greek yogurt
Instructions
- Preheat oven to 350 degrees
- Slice the peppers in half and remove innards
- Place the pepper halves into an oven safe casserole dish
- Spray with avocado oil and season with salt and pepper to taste
- Place into the oven and bake for 30 minutes. Remove and set aside to cool.
- While the peppers are in the oven, preheat the cast iron pan on medium heat
- Spray the pan with avocado oil and add the ground chicken
- Add all of the seasonings to the ground chicken
- Cook until brown, add the vegetable broth to prevent burning
- Lower the heat and add the roasted corn, black beans, rotel and palmini rice
- Mix up and turn the heat off
- Add the lime zest, lime juice and cilantro
- Mix and add filling to the pepper halves
- Once all the peppers are filling, top with the cheese
- Add back into the oven and bake until cheese is melted
- While the cheese is melting, add the dressing ingredients to a small bowl and mix
- Garnish the pepper halves with the dressing, more cilantro and some black pepper





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