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Salsa Verde Stuffed Peppers Without Rice

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 Bell Pepper Halves
Calories 246kcal

Ingredients

  • 6 Bell Peppers sliced in half + seeds removed
  • 2 Tablespoons Avocado or vegetable oil divided
  • 1 cup Yellow Onion chopped
  • 2 Cups Mushrooms sliced
  • 3 Teaspoons Kosher Salt
  • 2 Teaspoons Chili Powder
  • 2 Teaspoons Cumin
  • 1 Teaspoon Pepper
  • 1 Teaspoon Smoked Paprika
  • 1.5 Pounds Chicken Breast cooked + shredded (note 1)
  • 2 Cups Salsa Verde
  • 1 Cup Sour Cream
  • 2 Cups Sharp Cheddar Cheese shredded

Instructions

  • Soften peppers. Preheat oven to 400 F and line a baking sheet with parchment paper. Place bell peppers (6) cut side down on the prepared baking sheet and bake in the preheated oven for 20 minutes.
  • Saute. Heat oil (2 tablespoons) in a large skillet over medium-high heat. Once shimmering, add sliced mushrooms (2 cups) and chopped yellow onions (1 cup). Cook until veggies are soft - about 5-7 minutes. Add the salt (3 teaspoons), pepper (1 teaspoon), chili powder (2 teaspoons), cumin (2 teaspoons), and smoked paprika (1 teaspoon), and toast until fragrant, about 2-3 minutes.
  • Combine + fill. In a large bowl, combine the chicken, cooked veggies, salsa verde (2 cups), and sour cream (1 cup). Stir to combine. Once the peppers are done, flip them on your baking sheet, and evenly distribute the filling among the peppers. Sprinkle cheddar (2 cups) over the top.
  • Bake + enjoy! Bake your stuffed peppers in the preheated oven for 15-20 minutes, or until the cheese has melted. Top with cilantro and enjoy!

Notes

  1. Quick shredded chicken: place chicken in a pot of water (water should cover the chicken by 1"). Bring to a boil, then reduce to a simmer and cover with a lid. Cook until your chicken reaches an internal temp of 165 F, about 10-14 minutes.

Nutrition

Calories: 246kcal | Total Carbohydrates: 9g | Protein: 18g | Fat: 15g | Sodium: 829mg | Fiber: 2g | Sugar: 6g | Net Carbs: 7g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com