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Taco Stuffed Peppers with Palmini Rice

Bringing the fiesta to your table with these mouthwatering Taco Stuffed Peppers! 🎉🌮 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!
Prep Time20 minutes
Cook Time40 minutes
Course: Dinner, lunch
Cuisine: American, Mexican, TexMex
Keyword: calorie counting, easy recipe, healthy dinner, healthy lunch, healthy meal prep, healthy recipe, meal prep, meal prepping, protein packed, stuffed peppers, taco tuesday, weight loss recipes, weight watchers, ww
Servings: 6
Author: Chef Allie's Kitchen

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

Notes

RECIPE MAKES 6-8 PEPPER HALVES
248 Calories & 1 WW
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